Turnip Cake (Radish Cake) is a traditional Chinese snack and it is popular in the southern area of Fujian province, China.
In southern Fujian, every family will fry some food during the Chinese New Year. And the turnip cake is one of them. You can usually see small stalls selling turnip cake on the streets of southern Fujian.
The turnip cake is made from rice syrup with white radish, steamed it into cakes and then fried it. After deep-fried it, the crust is tender, the skin is golden and slightly coke, the filling is white, the texture is soft and delicious. After you chewing and swallowing it, there will be sweetness in your mouth. This unique taste makes the dish still one of the favorite snacks of Fujian people.
Tips for making Turnip Cake:
1. When making rice syrup, don’t add the water in one time, you should add it into a flowable rice paste slowly.
2. Adding wheat starch can increase the elastic taste of the turnip cake.
How to make Turnip Cake (Radish Cake)
Turnip Cake (Radish Cake) recipe:
INGREDIENTS
• 500g White radish, shredded
• 2 teaspoons salt
• 100g clear water
• 250g rice flour
• 330g water
• 1 bowl vegetable oil
INSTRUCTIONS
1. Marinate the white radish shred and salt in a bowl for over 20 minutes until the white radish shred becomes soft. (If there is a blender, stir the white radish with water until evenly)
2. Mix the rice flour and 330g water in a bowl evenly to make the rice syrup.
3. Pour the white radish with water in a wok and cook it until boiling. Then reduce the fair and continue to cook it under low heat for 15 minutes.
4. Add the rice syrup in the wok and stir it for a few seconds until the rice slurry begins to stick together. Then, Turn off the fire.
5. Brush some oil on a container and then transfer the mixture to the container. Steam it for 40 minutes.
6. Cool the steamed turnip cake at room temperature, and then put it in the refrigerator for 24 hours.
7. Transfer the turnip cake on a chopping board and cut it into 1-2cm cubes.
8. Add vegetable oil in a wok and heat it to high temperature, add turnip cake and fry it until each side becomes golden. Transfer it on a plate. Serve turnip cake with sweet chili sauce.
TURNIP CAKE (RADISH CAKE)
Ingredients
- 500g White radish shredded
- 2 teaspoons salt
- 100g clear water
- 250g rice flour
- 330g water
- 1 bowl vegetable oil
Instructions
- Marinate the white radish shred and salt in a bowl for over 20 minutes until the white radish shred becomes soft. (If there is a blender, stir the white radish with water until evenly)
- Mix the rice flour and 330g water in a bowl evenly to make the rice syrup.
- Pour the white radish with water in a wok and cook it until boiling. Then reduce the fair and continue to cook it under low heat for 15 minutes.
- Add the rice syrup in the wok and stir it for a few seconds until the rice slurry begins to stick together. Then, Turn off the fire.
- Brush some oil on a container and then transfer the mixture to the container. Steam it for 40 minutes.
- Cool the steamed turnip cake at room temperature, and then put it in the refrigerator for 24 hours.
- Transfer the turnip cake on a chopping board and cut it into 1-2cm cubes.
- Add vegetable oil in a wok and heat it to high temperature, add turnip cake and fry it until each side becomes golden. Transfer it on a plate. Serve turnip cake with sweet chili sauce.
Gosh yes! More better than take out. Can’t wait to make this one.
I loved this post! I read your blog fairly often and you always teach me new things about plant-based cooking and eating.
Delicious! Flavorful light. Easy to prepare.
I just made this my parents and they loved it.