Fried Turnip Cake Recipe

Turnip: Provides the main flavor and texture for the cake.

Rice flour: Essential for binding the ingredients and giving the cake its characteristic texture.

Cornstarch: Helps to firm up the cake and adds a slight crispiness when fried.

Water: Combines with the flours to create the batter.

Vegetable oil: Used for frying the cake slices to a golden brown.

Salt: Enhances the overall flavor of the cake.

Sugar: Adds a touch of sweetness to balance the savory elements.

When preparing the turnip for this recipe, make sure to grate it finely to ensure a smooth texture in the final cake. After grating, it's crucial to squeeze out as much excess water as possible. This step helps to prevent the mixture from becoming too watery, which can affect the steaming process and the overall consistency of the turnip cake. Additionally, when frying the slices, ensure the oil is hot enough to achieve a crispy, golden-brown exterior while keeping the inside tender.

• grated turnip - Substitute with grated daikon radish: Daikon radish has a similar texture and mild flavor, making it a good alternative.

• rice flour - Substitute with glutinous rice flour: Glutinous rice flour provides a similar sticky texture, though it may be slightly chewier.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can be used in the same quantity.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the cake without altering the texture.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• salt - Substitute with soy sauce: Soy sauce adds a bit more umami flavor while providing the necessary saltiness.

• sugar - Substitute with honey: Honey adds a touch of sweetness and a slight floral note, though it may slightly alter the texture.

• Allow the fried turnip cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
• Wrap each slice of turnip cake individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped slices in an airtight container or a resealable plastic bag. This provides an extra layer of protection against moisture and freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the turnip cake has been stored.
• Store the container in the refrigerator if you plan to consume the turnip cake within 3-4 days. For longer storage, place the container in the freezer, where it can last up to 2 months.
• When ready to eat, thaw frozen turnip cake slices in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the turnip cake by frying in a pan with a little vegetable oil until heated through and crispy. Alternatively, you can steam the slices for a softer texture.
• Avoid microwaving the turnip cake as it can make the texture rubbery and less appealing.

• Pan-frying: Heat a bit of vegetable oil in a non-stick pan over medium heat. Place the slices of fried turnip cake in the pan and fry for about 2-3 minutes on each side until they are heated through and have a crispy exterior.

• Steaming: Place the slices in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until they are heated through. This method keeps the turnip cake moist and tender.

• Microwaving: Place the slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Oven: Preheat your oven to 350°F (175°C). Place the slices on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the slices in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Grater: To grate the turnip into fine shreds.

• Mixing bowl: To mix the rice flour, cornstarch, water, salt, and sugar together.

• Spoon: To combine the grated turnip with the flour mixture.

• Greased pan: To pour the turnip mixture into for steaming.

• Steamer: To steam the turnip mixture for 30 minutes.

• Knife: To cut the cooled turnip cake into slices.

• Frying pan: To fry the turnip cake slices until golden brown.

• Spatula: To flip and remove the fried turnip cake slices from the pan.

Grate in advance: Grate the turnip ahead of time and store it in the fridge to save prep time.

Pre-mix dry ingredients: Combine rice flour and cornstarch in advance and store in an airtight container.

Use a food processor: Speed up grating by using a food processor instead of a hand grater.

Steam in batches: If you have a large batch, steam multiple pans at once to save time.

Pre-cut slices: Cut the steamed turnip cake into slices and store them in the fridge, ready for frying.