Steamed Turnip Cake with Shiitake and Crispy Shallots

⏱ 95 min · Serves 8

A dim sum classic made properly at home: shredded daikon simmered until sweet, bound with rice flour into a silky cake, studded with mushrooms, dried shrimp and shallots. Steam it today, pan-fry the slices tomorrow for golden, crisp-edged perfection.

Per serving: 280 kcal · 7.5g protein · 40.0g carbs · 9.5g fat

Ingredients

• 900g daikon radish (about 1 large), peeled and coarsely grated
• 6 dried shiitake mushrooms, soaked in hot water 20 min, stems removed, diced
• 3 tbsp dried shrimp, soaked 15 min, drained and chopped
• 60g Chinese cured sausage (lap cheong), finely diced
• 3 shallots, thinly sliced
• 2 tbsp neutral oil, plus more for frying
• 250g rice flour (not glutinous)
• 2 tbsp cornstarch
• 1 tsp fine salt
• 1 tsp sugar
• 1 tsp white pepper
• 1 tbsp Shaoxing wine
• 300ml water (including mushroom soaking liquid)
• 2 spring onions, sliced, to serve
• Chilli oil and oyster sauce, for dipping

Method

1. Heat 2 tbsp oil in a wok over medium heat. Fry the shallots until golden, then scoop out half for garnish.
2. Add the sausage, dried shrimp and shiitake to the wok and stir-fry 3 minutes until fragrant. Splash in the Shaoxing wine.
3. Add the grated daikon, salt, sugar and white pepper. Cover and cook 10-12 minutes, stirring now and then, until the daikon is translucent and soft and has released plenty of liquid.
4. Whisk the rice flour and cornstarch with the 300ml water and mushroom liquid until smooth and lump-free.
5. Turn the heat to low, pour the batter into the hot daikon mixture and stir constantly for 1-2 minutes until it thickens to a stiff, sticky paste. Remove from heat.
6. Oil a 20cm round or square cake tin. Scrape in the mixture and smooth the top with a wet spoon.
7. Steam over rapidly boiling water for 45-50 minutes, until a skewer inserted in the centre comes out clean. Top up the steamer water as needed.
8. Cool at least 1 hour (or chill overnight) so it firms up. Cut into 2cm-thick slabs.
9. Pan-fry the slices in a little oil over medium-high heat, 3-4 minutes per side, until crisp and golden.
10. Scatter with the reserved crispy shallots and spring onion, and serve hot with chilli oil and oyster sauce.