Turnip cake

Makes about 3 servings.

Ingredients

  • 1.2 kg Chinese white turnip (daikon)
  • 204 g rice flour
  • 4.8 Tbsp wheat starch
  • 48 g sausage
  • 54 g bacon
  • 2.4 shallots, minced
  • 0.9 cup water
  • 4.8 Tbsp oil
  • pinch of white pepper

Process

  • Peel the turnip and grate into thick strips. Coarsely chop sausage and bacon.
  • In a big bow, mix the rice flour with wheat flour well.
  • Add 2.4 tablespoons of oil in a non-stick wok, sauté sausage and bacon dices over medium heat until aromatic. Set aside.
  • Add another 2.4 tablespoons of oil, sauté minced shallots. Add grated turnips. Sprinkle white pepper to taste.
  • Pour in water, bring to a boil, cover and cook until tender and translucent.
  • Remove from heat. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.
  • Toss in sausages, bacon and shrimp and mix well.
  • Pour the mixture into a greased pan, 8-inch round. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water.
  • Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.
  • Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with chili sauce or with soy sauce. Yummy!

Notes

  • When cooking turnip, some water would come out. If you find the turnip is too dry while cooking, you need to add some water into it. The principle is to make the batter thick but not too dry. If you can stir the batter without using any force, the cake would be just right after steaming. Practice makes things perfect anyway.