Chinese · Dessert
Pan-Fried Turnip Cake
A savoury-leaning Cantonese dim sum classic built from steamed daikon radish and rice flour, chilled until firm, then sliced and pan-fried until the edges turn crisp and golden while the centre stays soft and savoury-sweet.
$0
20 minsPrep
50 minsCook
190 minsTotal
MediumLevel
Nutrition per serving
152Calories
1.7gProtein
2.8gFat
29.8gCarbs
5.6gSugar
2.1gFiber
426mgSodium
0mgChol
0.2gSat Fat
191mgPotassium
20mgCalcium
0.3mgIron
0mcgVitamin B12
3.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tsingtao Beer
local
Chinese Oolong Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel and coarsely grate the carrot/daikon-style vegetable (110g) and set aside with its released liquid.
2
In a small bowl whisk the rice flour (40g) and cornstarch (12g) into the water (60g) until smooth with no lumps, forming a slurry.
3
Simmer the grated vegetable gently in a small pan for 4-5 minutes until softened and most of the raw bite is gone, then stir in the sugar (6g) and salt (2g).
4
Pour the flour slurry into the softened vegetable mixture off the heat, stirring constantly as it thickens into a thick, sticky paste.
5
Scrape the paste into a lightly oiled small cake tin, smoothing the top, and steam over simmering water for 35-40 minutes until a skewer comes out clean.
6
Cool the steamed cake completely, then chill it uncovered in the fridge for at least 2 hours so it firms up enough to slice cleanly.
7
Turn the cake out and cut into 2 thick slabs or batons.
8
Heat the vegetable oil (14g) in a wok or flat pan over medium heat and pan-fry the slices for 3-4 minutes per side until deeply golden and crisp at the edges.
9
Serve hot straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Carrot, peeled and coarsely grated, substituting for daikon radish in spirit but authentically this uses daikon; grated fine
- 40g40g Rice Flour
- 12g12g Cornstarch
- 60g60g Water
- 6g6g Sugar White
- 2g2g Salt
- 14g14g Vegetable Oil, partial_absorption, fats
