Hong Kong Style Turnip Cake

Name: Hong Kong Style Turnip Cake
Total time: 40 min
Ingredients: 500 g rice noodles (Group A); 45 g wheat starch (Group A); 500 ml water (Group A); 1 piece white radish (Group B, washed, peeled and shredded); 700 ml water (Group B); 5 pieces dried shiitake mushrooms (Group C, soaked until soft, stems removed, washed and diced); 100 g vegetarian ham (Group C, diced); 100 g vegetarian fish roe (Group C, diced); 1 teaspoon Salt (seasoning); 1 teaspoon Fine white sugar (seasoning); 1 teaspoon Shiitake mushroom powder (seasoning); 1 tablespoon White pepper powder (seasoning); 2 tablespoons Sesame oil (seasoning); Shiitake mushrooms

A steamed cake made with white radish, rice flour, shiitake mushrooms, vegetarian ham and other ingredients.

40 min

Medium

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Story

A beloved staple of Hong Kong's dim sum heritage, this savory steamed turnip cake is a warm, comforting dish often enjoyed during yum cha gatherings or as a hearty home breakfast, prized for its soft, fluffy texture and balanced, umami-rich flavor.

Ingredients

rice noodles (Group A) 500 g

wheat starch (Group A) 45 g

water (Group A) 500 ml

white radish (Group B, washed, peeled and shredded) 1 piece

water (Group B) 700 ml

dried shiitake mushrooms (Group C, soaked until soft, stems removed, washed and diced) 5 pieces

vegetarian ham (Group C, diced) 100 g

vegetarian fish roe (Group C, diced) 100 g

Salt (seasoning) 1 teaspoon

Fine white sugar (seasoning) 1 teaspoon

Shiitake mushroom powder (seasoning) 1 teaspoon

White pepper powder (seasoning) 1 tablespoon

Sesame oil (seasoning) 2 tablespoons

Shiitake mushrooms

Instructions

Step 1

Mix Material A thoroughly.

Step 2

Wash the white radish, peel it, shred it, then cook over low heat until the shredded radish is soft and tender.

Step 3

Soak dried shiitake mushrooms in clean water until soft, remove the stems, wash them, then dice them together with the other ingredients in Material C.

Step 4

Heat oil in a pan, add Material C and stir-fry until fragrant, then add Material B and seasonings, and stir-fry until evenly combined.

Step 5

Pour in Material A, stirring constantly while cooking, until the mixture turns into a paste, then turn off the heat. Transfer the mixture out, spread it evenly in a mold box, then place it in a steamer and steam over high heat for approximately 40 minutes. Take it out, let it cool, then cut into pieces.