Table of Contents
Rice flour is the main ingredient in the recipe to hold the turnip cake in shape. Most of the Chinese radish cake recipe also includes a small amount of wheat starch to ensure all the components will stick together. You may use corn starch to replace wheat starch to get the same result.
Tapioca flour or cornflour is added as it aids in binding the cake together with the aromatic dried ingredients and chinese sausage. After adding the flour batter, be sure to cook the radish and flour mixture till it starts to form a paste using low heat. This is to ensure an even texture for the radish cake when you steamed it later.
Grate the Chinese turnip/daikon radish. We just used the largest holes on a box grater. Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown.
Prepare steamer by bringing water in a wok to a boil. Steam the radish cake for 40 to 50 mins or till a toothpick inserted in the middle of the cake comes out clean. Remove from steamer and leave to cool on wire rack.
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