Archive for the ‘Steamed Daikon/Turnip Cake 蘿蔔糕’ Category

I realized that I have made steamed taro cake many times, but never have I made a daikon cake before! So, with daikon in the season, and daikon cake being a popular Chinese New Year cake, I decided to roll up my sleeves and gave it a try.

Steamed Daikon/Turnip Cake

Steamed Daikon/Turnip Cake

Steamed Daikon/Turnip Cake Recipe (makes one 9″ x 3″ round cake pan)

Flour mixture:
1 lb (1 package) rice flour
900 ml water
1/2 tsp ground white pepper
1 tsp salt
1 tsp oil

3 lbs daikons (about 2-3 medium size daikons)– see note below
1 tbsp oil
2 cloves garlic
3 tbsp dried shrimp– wash and soak briefly
4 Chinese sausages– diced
1/2 tsp ground white pepper
1  tsp salt


  1. Prepere flour mixture: mix all ingredients to blend well, cover and let it sit at least 2-3 hours or even overnight.
  2. Prepare daikon: remove the stem part, peel off the skin. Use a cheese shredder or mandoline slicer shred daikon into 1/4 inch thickness. Save the daikon juice. Meanwhile, prepare a steamer. Line the cake pan with parchment paper.
  3. Heat oil in a wok on high heat, fry garlic and dried shrimps briefly until aromatic. Add in sausages, stir fry for a few more minutes.
  4. Add in shredded daikon and juice and remaining seasoning. Stir to mix well. Pour in flour mixture (stir mixture well before pouring in). Turn down heat to medium high, and keep stirring until the mixture is half cooked. At this point the flour mixture will thicken and becoming like a thick paste. Remove from heat.
  5. Scoop the daikon mixture into cake pan, smooth the top. Steam on high heat for 1 hour, until the toothpick inserted into the center comes out clean.

Regina’s Note:

  • Daikon: Always purchase daikon when it’s in season. Daikon that are at the end of the season may taste bitter and hollow in the center. When choosing daikon, always pick ones that feel heavy in your hand.
  • For daikon cake that aren’t so appealing after several days: 1)Dim sum style: slice and slightly pan fry, dipped with soy sauce and chili sauce, 2)Malaysian hawker style: saute with chopped garlic, chopped preserved daikon, chili sambal and egg, drizzle sweet caramel sauce on the top before serving.

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