Skip to main content
Cherry & DennisHELPER HABITAT
Language
Enquire now

Cherry & Dennis

What are you looking for?

Search all site content by keyword.

Cherry & Dennis Helper Habitat

Cantonese Turnip Cake with Sausage and Dried Shrimp

臘腸蝦米蘿蔔糕

Cantonese Turnip Cake with Sausage and Dried Shrimp — finished dish
Total time
155 min
Difficulty
Medium
Servings
12 servings

Recipe overview

Grated daikon, Chinese sausage and dried shrimp are mixed with rice flour slurry, steamed and cooled until sliceable.

01

Ingredients

Main ingredients

  • 800 g daikon radish
  • 80 g Chinese sausage
  • 40 g dried shrimp
  • 180 g rice flour
  • 40 g wheat starch
  • 250 ml water

Cake batter seasoning

  • 1 tbsp plus a little for tin neutral cooking oil
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp white pepper powder
Cantonese Turnip Cake with Sausage and Dried Shrimp — ingredients

02

Tools

  • soaking bowl
  • rectangular cake tin
  • brush
  • peeler and grater
  • knife and board
  • wok and spatula
  • mixing bowl
  • large steamer with lid
  • skewer
  • food thermometer
Cantonese Turnip Cake with Sausage and Dried Shrimp — tools

03

Steps

Cantonese Turnip Cake with Sausage and Dried Shrimp — Soak dried shrimp

Step 1

Soak dried shrimp

Soak dried shrimp in clean water about 15 minutes, drain and discard the soaking water.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Grease tin

Step 2

Grease tin

Brush a thin layer of oil inside a rectangular cake tin.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Grate daikon

Step 3

Grate daikon

Wash and peel daikon, grate into coarse shreds and keep its juices.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Dice sausage and shrimp

Step 4

Dice sausage and shrimp

Finely dice Chinese sausage and chop soaked shrimp.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Mix flour slurry

Step 5

Mix flour slurry

Combine rice flour and wheat starch, gradually whisk in 250 ml water until smooth.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Saute sausage and shrimp

Step 6

Saute sausage and shrimp

Heat 1 tbsp oil in a wok over medium heat; cook sausage and shrimp about 3 minutes.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Cook daikon

Step 7

Cook daikon

Add shredded daikon with its juices, stir-cook about 8 minutes until soft and translucent.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Season daikon

Step 8

Season daikon

Add sugar, salt and white pepper; stir about 1 minute.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Stir in slurry

Step 9

Stir in slurry

Whisk slurry again, pour slowly into wok and stir about 3 minutes until thick with no dry flour.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Fill tin

Step 10

Fill tin

Transfer thick batter to greased tin and level the surface.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Steam until cooked

Step 11

Steam until cooked

Place tin over boiling water, cover and steam over medium heat about 45 minutes. Check centre reaches 75°C for 30 seconds and a skewer has no wet batter; steam longer if needed. Beware steam.

Cantonese Turnip Cake with Sausage and Dried Shrimp — Cool and slice

Step 12

Cool and slice

Remove tin, cool at least 60 minutes until set, then cut about 12 slices. If not eating promptly, cover and refrigerate soon.

Common mistakes

  1. Unmixed slurry makes lumps, understeaming leaves a sticky centre, and slicing before cool breaks the cake.

Tips

Daikon supplies moisture, so keep its juices. Stir slurry again before adding. Contains shrimp and wheat; Chinese sausage is an uncooked meat product and must be steamed thoroughly.

Related recipes