Dim Sum Recipe

Cantonese Turnip Cake

Cantonese dim sum · Makes 1 loaf · 1.5 hours plus cooling

Cantonese turnip cake is a dim sum dish made from daikon, rice flour, savory bits, steaming, and pan-frying.

Why this dish works

Turnip cake teaches dim sum texture. It is steamed first to set the rice-flour structure, then sliced and pan-fried for crisp edges.

Recipe at a glance

Item Detail
Makes 1 loaf
Time 1.5 hours plus cooling
Core technique Steaming and pan-frying
Heat level Mild
Best with Tea and other dim sum

Ingredients

  • 1.5 lb daikon, grated
  • 1.5 cups rice flour
  • 2 tablespoons cornstarch
  • 1 cup water or mushroom soaking liquid
  • 2 Chinese sausages, diced, or mushrooms for vegetarian version
  • 2 dried shiitake mushrooms, soaked and diced
  • 2 tablespoons dried shrimp, optional
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • White pepper
  • Oil for pan-frying

Method

  1. Cook grated daikon with a little water until softened.
  2. Cook sausage, mushrooms, and dried shrimp if using.
  3. Mix rice flour, cornstarch, water, salt, sugar, and white pepper into a batter.
  4. Combine daikon, savory bits, and batter.
  5. Pour into an oiled loaf pan and steam until set.
  6. Cool completely, preferably overnight.
  7. Slice and pan-fry until crisp on both sides.

Menu-literacy notes

  • 萝卜糕 / turnip cake: a dim sum starch, usually made with daikon.
  • Texture: should be tender inside and crisp after frying.
  • Dried shrimp and sausage: common but not vegetarian.
  • Dim sum role: one texture among many small dishes.

Variations and substitutions

  • Use mushrooms only for a vegetarian version.
  • Skip dried shrimp for shellfish-free needs.
  • Add scallions or cilantro.
  • Serve with chile sauce or hoisin sauce.

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