Turnip Cake recipe - ingredients, nutrition and when to eat it
This Cantonese snack is made with radish, rice flour, and dried shrimp, then steamed, cut into thick slices, and pan-fried until golden.
This Cantonese snack is made with radish, rice flour, and dried shrimp, then steamed, cut into thick slices, and pan-fried until golden. The radish’s gentle sweetness pairs well with the chewy cake and the shrimp’s salty savoriness. Enjoy it as a simple accompaniment or snack when you’re feeling peckish.
Chinese · 65 minutes to cook
Nutrition (per 342g serving): 303.7 kcal · protein 10.5g · carbohydrate 52.9g · fat 6g · sodium 425.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the radish releases a lot of liquid, cook off a little more moisture in the pan so the batter doesn’t turn watery.
Tips: Let the steamed turnip cake cool completely before slicing so it holds its shape. Refrigerate leftovers and pan-fry them again when you’re ready to eat.
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Ingredients (1 serving)
- Daikon radish — 150 g
- Rice flour — 55 g
- Dried shrimp — 10 g
- Shiitake mushrooms — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Water — 100 ml
- Salt — 0.5 g