Monday, August 6, 2007

Daikon / Turnip cake

I have a lot of Daikon/Turnip / lobak, so I made Daikon cake, If you like Dim Sum , you will like this.

I found the recipes from here
Turnip Cakes
2-3 Tb Small Dried Shrimp(optional - also soaking them in hot waterfor 20-30 minutes and draining is optional, we didn't do this)
2 1/2 - 3 cups(lightly packed) Coarsely shredded Daikon Radish
1 Lup Cheong(Chinese sausage) finely diced
2 Green Onions (include white parts) finely sliced
1-2 Tb Cilantro - finely chopped
2 Cups Rice Flour (* Important note - use rice flour, do not usesweet/glutinous rice flour)
1 Tsp salt(adjust up if not using shrimp)
1/2 Tsp Sugar
1/4 Tsp Ground White Pepper
1 1/2 Cups WaterVegetable/Canola Oil
1 - Place shredded radish in a small pot or saucepan with water. Bringmixture to a boil, than reduce the heat to a low and simmer for 15minutes or until tender, stirring occasionally. Remove from heat.
Remove radish from liquid(do not discard the cooking liquid) and place in measuring cup. Add in cooking liquid to bring the amount to approximately 3 cups.
Let the mixture cool to a lukewarm temperature.
2 - While radish is cooking, heat 2 teaspoons of oil in a skillet orwok. When oil starts to smoke add the Lup Cheong,Green Onions, and Dried Shrimp. Stir fry for 1 or 2 minutes.
Remove the mixture from heat and stir in Cilantro.
3 - Get the steamer going.
4 - In a bowl mix the rice flour, salt, sugar, and white pepper.
Add the radish and cooking water, and stir to a batter-like consistency.
Add the Lup Cheong mixture to the batter and mix. Pour mixture into a8x8 cake pan, or a 9 inch round cake pan.
5 - Place cake pan into steamer, and steam at a medium-high boil for35-45 minutes.
6 - Once done, remove the turnip cake from the steamer and let cool.


KirkK said...

I'm glad the recipe turned out for you! Thanks so much for the link.

Everything4sweets said...

Thank you for dropping by :)

Home Cooking said...

wow looks yum

Everything4sweets said...

Hi,isha, thank you :)

Everything4sweets said...

Thanks Kirkk, your recipe really work, it is so good like you buy at The Dim sum restaurant.