Turnip cakes are a classic at dim-sum restaurants, and have always been my favorite item (I save room for an entire serving for it each time…) While the more appropriate name is radish cake, they are an incredibly savory dish featuring veggies, sausages and rice flour. They’re a bit of a time commitment, but nothing too extreme — block out an hour and a half-ish, and you’ve got yourself some turnip cakes. And paired with some hoisin sauce and Lao Gan Ma chili crisp sauce…well, that’s as good as life gets.
This recipe is adapted from Woks of Life, with some little modifications here and there based on personal preferences.
1 Chinese turnip 1½ cups water 2 tablespoons vegetable oil 3 tablespoon dried shrimp 2 Chinese sausage 1 scallion 1 and 1/4 cup rice flour ½ teaspoon salt ½ teaspoon sugar
- Grate the turnip, and dice up the dried shrimp, sausages and scallions into small cubes.
- Add grated turnip into a pan with one cup of water and cook for approximately ten minutes. Remove and place into a bowl afterwards.
- Add two tbsp of oil to the pan, and add shrimp and sausages. Cook for about five minutes and add in the scallion. Then, remove from heat.
- In a large bowl, add rice flour and water together and stir.
- Add everything else to the same bowl and mix thoroughly.
- Add the batter into a glass loaf pan and let sit for ten minutes.
- Place the pan into a steamer with lots of water and steam over medium-high heat for one hour.
- Cool for at least an hour, and then serve with hoisin sauce and chili crisps!
Have any questions? Leave a comment below, and tag your creations with #hmhsfood — we want to see them!