Turnip cake (or Radish cake) is a Chinese dim sum dish made of shredded radish and plain rice flour. The recipe is similar to making Yam cake (or Taro cake).
I blogged on this recipe before (Click this link for recipe).
For some reason, at times, the cake or ‘kueh/kuih’ (Hokkien) sometimes get a bit marshy when pan-fried especially after been in the freezer. I do not always get the consistency right but through trial and error, I believed I had finally achieved the right texture.
The trick is not to be overly concerned on measurements. ‘Agak-agak’ (rough estimate) method often work best. Instead of using the whole packet of rice flour (usually 400gm per packet), I only used half of it and added 4 teaspoons of corn flour to mix. Stir the flour mixture with a cup of water (approx. 240 ml) till smooth and add to the turnip at the end of the cooking. I used one whole radish. The cake turned out to be a bit more solid or condensed.
There are three ways to enjoy the cake.
Cut into pieces and pan fry with a little oil. This time I used my new Rotary Air Fryer with just a wee spray of oil and they tasted absolutely delicious.
Another option is oil fry a mixture of spring onions, preserved Chinese turnip, dried prawns and garlic. Top these on individual slices of the cake.
You can freeze any left over in freezer to be used when ready but I am not sure about the consistency of the cake after freezing. If they become marshy, you could use them to make ‘cha kuih’ with egg.
If you are using my original recipe, just minus the quantity of flour and that would give you a better texture and faster cooking time too when you fry the shredded radish and add the flour mix last. This is also a healthier version with less flour and when air-fried, oil is also minimised.