The turnip cake recipe comes from Chinese cuisine. A more appropriate name is the less widely used radish cake since Western-style turnips are not used in the dish. They usually use Chinese radish and plain rice flour. In Singapore, it is commonly known as carrot cake.
Called yum cha in Cantonese, turnip cake is generally cut into rectangular slices and often pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying and is soft on the inside. It is one of the main dishes found in Hong Kong and China’s dim sum cuisine as well as restaurants in overseas Chinatown.
The Chinese turnip cake is a popular dim sum item and a Chinese holiday festive dish during the Chinese New Year. It is a savory rice cake that is filled with cured pork, daikon radish, mushrooms, and dried shrimp. It’s steamed and then pan-fried with a crispy crust to produce a soft texture.
About Chinese Turnip Cake Recipe
Traditionally, Chinese turnip cakes are made in loaf tins, but it is best to consider making them simpler in round cake tins. Depending on which shape or size tin you are using, you may need to change the steaming time.
While the steamed turnip cakes can be eaten with soy sauce straight away, they are normally cooked again to add additional flavors. For example, when cooled, turnip cakes can be cut into rectangular pieces and then pan-fried until both sides are golden. It is served on the side with chili sauce and hoisin sauce.
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