Month: March 2022

INGREDIENTS

• 1 lb Daikon
• 2 Tablespoon oil
• 1 Tablespoon minced garlic
• 2 Scallion (chopped)
• 1 Tablespoon dried shrimp (soaked, rinsed, and chopped)
• 1 lap cheong (boiled, and finely chopped)
• 14 oz of packaged Radish cake flour (or 1 cup rice flour + 1/2 cup tapioca flour)
• 3 cups water
• Mushroom powder (optional)
• White pepper (optional)

DIRECTIONS

1. Grate daikon into a large mixing bowl.
2. In wok, heat oil. Add garlic and scallion and fry until fragrant. Stir in shrimp, lap cheong, grated daikon, and stir fry until soft.
3. In a pot, add 3 cups of water. Whisk in rice flour, and tapioca flour. Heat up to medium-high, while stirring until the mixture thickens.
4. Turn off the heat. Stir in the mixture of shrimp, scallion, lap cheong, and grated daikon. Optionally, season with mushroom powder and white pepper.
5. Grease a glass pie pan. Pour the mixture in.
6. Steam for 30-40 minutes until done.
7. Let cool for about 1 hour. Cut the cake into rectangles or triangles.
8. Optionally, pan fry before serving (best pan-fried after the turnip cake sets)