Turnip cakes are a beloved dim sum dish, known for their smooth yet firm texture that turns irresistibly crispy when pan-fried. Made with finely grated turnips or daikon radish, these savory cakes are infused with rich, umami-packed ingredients that bring layers of flavor to every bite. Whether enjoyed fresh from the steamer or crisped up in a hot pan, turnip cakes are a staple in Cantonese cuisine, particularly during festive gatherings like Lunar New Year. Their versatility makes them an excellent side dish, appetizer, or snack, paired with a variety of dipping sauces and accompaniments.
Ingredient Breakdown
The foundation of turnip cakes lies in the balance between starch and moisture. Turnips or daikon radish contribute a subtly sweet, earthy flavor while also providing the necessary moisture to bind the ingredients together. Rice flour acts as the structural base, giving the cakes their characteristic firmness and slight chewiness without overpowering the delicate flavors. Chinese sausage adds a smoky depth and a hint of sweetness, complementing the dish with its rich, cured taste. Dried shrimp introduces a bold umami element that enhances the overall savoriness, while dried shallots provide a fragrant, caramelized undertone. The seasonings—soy sauce, sugar, salt, and white pepper—work in harmony to elevate the natural flavors without overwhelming them. Water is the final key ingredient, ensuring the rice flour mixture achieves the ideal consistency for steaming, resulting in a cake that holds together perfectly while remaining tender.
Step-by-Step Preparation Guide
Cooking the Turnips
Properly grating turnips allows them to release excess moisture while ensuring an even texture in the final dish.
Cooking them over medium heat softens the turnips and enhances their natural sweetness while preventing them from becoming mushy.
Preparing the Flavorful Mix-ins
Sautéing Chinese sausage until it renders its fat intensifies its smoky, slightly sweet flavor.
Rehydrating dried shrimp before chopping helps distribute its umami richness evenly throughout the cake.
Shallots should be lightly caramelized to enhance their sweetness and aromatic depth.
Combining the Ingredients
Rice flour and water must be mixed thoroughly to create a lump-free batter.
Adding the cooked turnips gradually ensures proper integration without clumping.
Even distribution of sausage, shrimp, and shallots prevents dense or uneven sections.
Steaming the Turnip Cake
A well-greased heatproof pan or mold prevents sticking and ensures easy removal.
Maintaining the right water level in the steamer prevents uneven cooking.
The cake is ready when a toothpick inserted in the center comes out clean.
Pan-Frying for a Crispy Finish
Cutting the cake into uniform pieces allows for even crisping.
Using the right amount of oil ensures a golden crust while keeping the inside soft.
Avoiding overcrowding the pan helps maintain an even sear on all sides.
Recipe Tips & Frequently Asked Questions
Adjusting the ratio of turnip to flour for a firmer or softer texture.
How to keep turnip cakes from breaking apart when slicing.
Storing and reheating leftovers for the best taste and texture.
Using alternative ingredients for variations, such as adding mushrooms or dried scallops.
Can I make turnip cake without Chinese sausage or shrimp?
Substituting with vegetarian-friendly ingredients.
Why is my turnip cake too soft or too firm?
Common mistakes and how to fix them.
Can I freeze turnip cakes?
Best practices for storing and reheating.
Do I have to pan-fry them, or can I eat them steamed?
Exploring different serving methods.
Can I use cornstarch or another flour instead of rice flour?
How alternative starches affect texture.
What to Serve With This Recipe
Classic Dim Sum Pairings: Complementary dishes like shrimp dumplings and pork buns.
Dipping Sauces: Soy sauce with chili oil, hoisin sauce, or oyster sauce for added depth.
Creative Serving Ideas: Using turnip cake as a base for stir-fries or as a side dish for noodle soups.
Perfecting turnip cakes is all about mastering the balance of flavors and textures. From steaming to pan-frying, every step plays a role in creating a dish that’s both comforting and satisfying. Whether served with traditional dim sum accompaniments or enjoyed in creative ways, this savory cake is a timeless favorite worth making at home.
Ingredients
2 lb. Asian turnips or daikon radish, peeled and grated
1 lb. bag of rice flour (Erawan Brand)
4 cups of water
3 links of Chinese sausage, finely diced
3 tablespoons dried shrimp, rinsed and chopped
1 tablespoon dried shallots, minced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon salt
½ teaspoon white pepper
Instructions
In a large pan, add the grated turnips along with 2 cups of water. Cook over medium heat for about 10 minutes, stirring occasionally, until the turnips soften and release their natural juices. Remove from heat and set aside.
In a separate pan, heat a small amount of oil over medium heat. Add the diced Chinese sausage, dried shrimp, and minced dried shallots. Sauté for about 5 minutes until fragrant, allowing the sausage to render its fat and the shrimp to become slightly crispy. Stir in the soy sauce, sugar, salt, and white pepper, ensuring the ingredients are evenly coated. Remove from heat and set aside.
In a large mixing bowl, combine the rice flour with the remaining 2 cups of water, stirring until a smooth batter forms. Gradually add the cooked turnips along with their liquid, mixing well to avoid lumps. Fold in the sautéed sausage, shrimp, and shallots, ensuring an even distribution of flavors.
Grease a heatproof pan or cake mold and pour in the batter, smoothing the surface with a spatula. Prepare a steamer by bringing water to a boil, then place the pan inside. Cover and steam over medium-high heat for 25 to 35 minutes, or until the cake is fully set and a toothpick inserted in the center comes out clean. Remove from the steamer and allow it to cool completely for at least one hour before slicing.
Once cooled, cut the turnip cake into square or rectangular pieces. Heat a pan over medium heat with a little oil and place the pieces in a single layer. Pan-fry for 5 to 8 minutes per side until golden brown and crispy on the outside. Serve warm with your favorite dipping sauce.
Turnip Cakes Recipe
Ingredients
- 2 lb. Asian turnips or daikon radish peeled and grated
- 1 lb. bag of rice flour Erawan Brand
- 4 cups of water
- 3 links of Chinese sausage finely diced
- 3 tablespoons dried shrimp rinsed and chopped
- 1 tablespoon dried shallots minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon white pepper
Instructions
- In a large pan, add the grated turnips along with 2 cups of water. Cook over medium heat for about 10 minutes, stirring occasionally, until the turnips soften and release their natural juices. Remove from heat and set aside.
- In a separate pan, heat a small amount of oil over medium heat. Add the diced Chinese sausage, dried shrimp, and minced dried shallots. Sauté for about 5 minutes until fragrant, allowing the sausage to render its fat and the shrimp to become slightly crispy. Stir in the soy sauce, sugar, salt, and white pepper, ensuring the ingredients are evenly coated. Remove from heat and set aside.
- In a large mixing bowl, combine the rice flour with the remaining 2 cups of water, stirring until a smooth batter forms. Gradually add the cooked turnips along with their liquid, mixing well to avoid lumps. Fold in the sautéed sausage, shrimp, and shallots, ensuring an even distribution of flavors.
- Grease a heatproof pan or cake mold and pour in the batter, smoothing the surface with a spatula. Prepare a steamer by bringing water to a boil, then place the pan inside. Cover and steam over medium-high heat for 25 to 35 minutes, or until the cake is fully set and a toothpick inserted in the center comes out clean. Remove from the steamer and allow it to cool completely for at least one hour before slicing.
- Once cooled, cut the turnip cake into square or rectangular pieces. Heat a pan over medium heat with a little oil and place the pieces in a single layer. Pan-fry for 5 to 8 minutes per side until golden brown and crispy on the outside. Serve warm with your favorite dipping sauce.
