This is a versatile dish. A treat for all occasions.
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…
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