Cantonese Turnip Cake recipe - ingredients, nutrition and when to eat it
Cantonese turnip cake is made by steaming grated daikon with rice flour, shrimp, and sausage, then pan-frying it until golden.
Cantonese turnip cake is made by steaming grated daikon with rice flour, shrimp, and sausage, then pan-frying it until golden. It is crisp outside and pleasantly chewy inside, making it a great choice for a light lunch or weekend brunch.
Chinese · 70 minutes to cook
Nutrition (per 398.2g serving): 516.8 kcal · protein 15.6g · carbohydrate 72.8g · fat 18.1g · sodium 1549.3mg
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: Steamed turnip cake can crumble if sliced right away, so let it cool completely or chill it in the refrigerator for about 30 minutes before slicing.
Tips: The batter consistency depends on how much moisture is in the daikon. If it is too thin, add one tablespoon more rice flour; if it is too thick, add water one tablespoon at a time.
Tips: Heat the pan thoroughly before adding the slices so the outside becomes crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Daikon radish — 180 g
- Rice flour — 7 Tbsp
- Dried shrimp — 1 Tbsp
- Vienna sausages — 4 pc
- Water — 70 ml
- Green onion — 2 Tbsp
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Sugar — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp