蘿蔔糕Turnip Cake

Prep 40 min·Cook 1h 25m·Rest 4h 30m

1. 1You're here
   Step 1.

   Soak the dried shrimp and shiitake separately in warm water for 30 minutes. Squeeze dry and dice finely; discard the shiitake stems.

   30 g Dried shrimp5 pieces Dried shiitake mushrooms

   30 minKnife work
2. 2
   Step 2.

   Steam the sausage and cured pork for 10 minutes to soften, then dice finely.

   2 pieces Chinese sausage100 g Chinese cured pork belly

   10 minSteamKnife work
3. 3
   Step 3.

   Peel the radish and cut it into thick shreds (a coarse grater or julienne).

   1.2 kg Mooli (white radish / mooli)

   Knife work
4. 4
   Step 4.

   In the wok, stir-fry the shallots, sausage, cured pork, shrimp and shiitake in 2 tbsp oil until fragrant. Remove, keeping a little aside for the top.

   4 tbsp Cooking oil2 pieces Shallots, chopped2 pieces Chinese sausage100 g Chinese cured pork belly30 g Dried shrimp5 pieces Dried shiitake mushrooms

   Stir-fry
5. 5
   Step 5.

   Put the radish in the wok with 100 ml of the water, cover and cook over medium heat until soft and translucent, about 15 minutes. Do not drain.

   1.2 kg Mooli (white radish / mooli)350 ml Water

   15 min

   Mum's tip媽媽小貼士

   The radish juice is the flavour; it all goes into the batter.
6. 6
   Step 6.

   Whisk the rice flour, wheat starch, salt, sugar and pepper with the remaining 250 ml water into a smooth batter.

   300 g Rice flour (not glutinous)30 g Wheat starch1½ tsp Salt1 tbsp Sugar½ tsp White pepper350 ml Water

7. 7
   Step 7.

   Turn the heat to low. Stir the fried filling into the radish, then pour in the batter, stirring constantly, until it thickens into a heavy, sticky paste (2–3 minutes). Take off the heat.

   1.2 kg Mooli (white radish / mooli)300 g Rice flour (not glutinous)2 pieces Chinese sausage

   Mum's tip媽媽小貼士

   Cooking the batter half-way like this stops the flour sinking and gives an even cake.
8. 8
   Step 8.

   Oil a 20 cm square or round cake tin, spoon in the mixture, smooth the top and scatter with the reserved filling.

   4 tbsp Cooking oil1.2 kg Mooli (white radish / mooli)

9. 9
   Step 9.

   Steam over boiling water on high heat for 1 hour, topping up the steamer with boiling water as needed. It is done when a chopstick comes out clean.

   1.2 kg Mooli (white radish / mooli)

   1 hSteam
10. 10
    Step 10.

    Scatter with spring onion. Let cool completely, then refrigerate for at least 4 hours or overnight to set firm.

    2 stalks Spring onion, chopped, to garnish

    Mum's tip媽媽小貼士

    Warm turnip cake is too soft to slice and fry; chilling is essential.
11. 11
    Step 11.

    Cut into 1 cm slices and pan-fry in the remaining oil over medium heat for 3–4 minutes a side until golden and crisp. Serve with soy or chilli sauce.

    4 tbsp Cooking oil1.2 kg Mooli (white radish / mooli)to taste Light soy sauce, or chilli sauce, to serve

    4 minPan-fry

    Mum's tip媽媽小貼士

    Let the pan get hot and do not move the slices until a crust forms, or they will stick.