Taiwanese Turnip Cake

1. 1

   Add the shredded daikon to the simmering salted water; cook for 5-8 minutes, or until it becomes translucent. Remove from stove and cool.

2. 2

   In the meantime, mix the rice flour with the 3 cup of cold water; gently stir, mix well and set aside.

3. 3

   When the daikon water mixture is cool down completely, mix in the rice flour mixture into the daikon water mixture. Let it sit over night.

4. 4

   Gently cook the daikon rice mixture over medium-high heat, about 10 minutes, or until it resembles the texture of sticky oatmeal/porridge.

5. 5

   Oil the loaf pan, and line if with parchment paper; scoop in about 2.5 inch deep, and press the mixture gently down until it is in a uniformed loaf-like shape. Cover the top of the loaf pan with a well-oiled foil.

6. 6

   Steam for about 40-50 minutes, or when toothpick or chopsticks comes out clean when checking the center. Let it cool, and gently flip it onto a plate. Remove the loaf pan and steam the next batch again.

7. 7

   Let it cool completely; cut into 3/4 in slices and pan-fry 3 minutes each side until golden brown. Serve with Chinese red wine vinegar, and a bit of hot chili oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.