Cantonese Steamed Turnip Cake

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A classic dim sum favorite, this Cantonese turnip cake is made by simmering grated daikon radish with rice flour and savory mix-ins, then steaming until firm and slicing into tender squares. The cake is gently pan-fried before serving to develop a golden, crispy crust that contrasts beautifully with its soft, custard-like center.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 39 gCarbs
• 3 gFiber
• 5 gSugar
• 8 gProtein
• 780 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the turnip mixture

• 1 1/2 lb daikon radish (about 1 large), peeled and grated
• 1 cup water (plus more as needed)
• 1 tsp kosher salt

For the batter

• 1 cup rice flour
• 2 tbsp wheat starch (or cornstarch)
• 1/2 tsp white pepper
• 1/4 tsp sugar
• 1 1/2 cups cool water

For the savory mix-ins

• 2 tbsp vegetable oil
• 3 dried shiitake mushrooms, rehydrated and diced
• 2 oz Chinese sausage (lap cheong), finely diced
• 2 tbsp dried shrimp, chopped
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1 1/2 tbsp soy sauce
• 1 tsp sesame oil

For finishing

• 2 tbsp neutral oil, for pan-frying
• sweet chili sauce or hoisin sauce, for serving

Directions

1. Grease a 9-inch round or square cake pan and line the bottom with parchment. In a large pot, combine the grated daikon, 1 cup water, and salt; simmer uncovered over medium heat for 12-15 minutes, stirring occasionally, until the radish turns translucent and the liquid reduces by about half.
2. Meanwhile, whisk the rice flour, wheat starch, white pepper, sugar, and 1 1/2 cups cool water in a bowl until completely smooth with no lumps.
3. Heat the vegetable oil in a wok or skillet over medium heat. Add the shallots and garlic and cook 30 seconds until fragrant, then add the diced mushrooms, Chinese sausage, and dried shrimp. Stir-fry for 3-4 minutes until the sausage renders its fat and everything is lightly caramelized. Stir in the soy sauce and sesame oil.
4. Pour the cooked radish and its remaining liquid into the batter and stir well to combine. Pour the entire mixture back into the pot and cook over low heat, stirring constantly, for 4-5 minutes until it thickens into a glossy, heavy paste.
5. Fold the stir-fried mix-ins into the radish batter until evenly distributed. Transfer the mixture to the prepared pan and smooth the top with a damp spatula.
6. Cover the pan tightly with foil and steam over rapidly boiling water for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake feels firm. Let cool completely to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
7. Run a knife around the edges and unmold the cake. Slice into 1/2-inch-thick pieces. Heat 1 tbsp oil in a nonstick skillet over medium heat and pan-fry the slices in batches for 2-3 minutes per side until golden brown and crisp.
8. Serve hot with sweet chili sauce or hoisin for dipping, garnished with a sprinkle of scallions if desired.

Cook’s Notes

• For an ultra-smooth texture, blend the cooked radish briefly before mixing it into the batter to break down any stringy bits.
• The cake must be fully chilled before slicing or it will crumble; overnight resting gives the cleanest slices for pan-frying.
• For a vegetarian version, omit the Chinese sausage and dried shrimp and double the mushrooms, adding 1 tbsp of dried scallops if desired for umami.
• Leftover un-fried cake keeps refrigerated for up to 5 days wrapped in plastic; pan-fried slices reheat best in a dry skillet to re-crisp the edges.

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