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Chinese Turnip Cake - Bánh Củ Cải Chiên
Servings 3 Batches of Turnip Cakes
Ingredients
- 2 Cups Rice Flour
- 1/3 Cup Corn Starch
- 1 Teaspoon Salt
- 1/2 Teaspoon White Pepper
- 4 Cups COLD Water
- 1 Daikon Radish ( 1 Pound- Grated )
For frying the radish cake:
- 4 Large Eggs
- 1/3 Cup Chopped Green Onions
- 3 Tablespoons Vegetable Oil for Frying Daikon Cakes
For steaming the radish cake:
- 1/2 Tablespoon Vegetable Oil to Coat Glass Baking Dish
Serve on the side ( optional ) :
- Vietnamese Pickled Daikon & Carrots
To make the Sweet Soy Sauce:
- 2 Tablespoons Kikkoman Low Sodium Soy Sauce
- 2 Tablespoons Water
- 2 Tablespoons Sugar
- 1 Teaspoon Rice Vinegar
- 2 Teaspoons Ground Fresh Chili Paste
Equipment needed:
- 21x21x5cm Glass Baking Dish
- Steamer Or A Large Saute Pan With A Steam Rack
Instructions
- Make the Sweet Soy Sauce dip.
- In a small bowl combine the Kikkoman Low Sodium Soy Sauce, water, sugar, rice vinegar and ground fresh chili paste.
- Stir to combine and set aside.
- Wash the daikon radish.
- Peel the daikon radish.
- Grate the daikon radish.
- In a large saute pan pour in the rice flour.
- Then add in the corn starch.
- Add in the salt.
- Add in the white pepper.
- And stir to combine the ingredients.
- Pour in the cold water.
- Whisk until the flour is dissolved and smooth.
- Add the grated daikon to the flour mixture .
- And give it a quick stir.
- Place the saute pan on the stove and turn the heat on to medium.
- Continuosly whisk the flour mixture for about 5-7 minutes or until it starts to thicken on the bottom of the pan.
- Once it starts to feel thick on the bottom of the pan immediately reduce the heat to Low and continuosly whisk the flour mixture until it has turned into a paste.
- Coat the bottom and the sides of the glass baking dish with 1/2 a tablespoon of vegetable oil.
- Pour the flour mixture into the baking dish and use a spoon to level it out. Then set is aside.
- Place the steam rack in the middle of the saute pan and fill it with water . The water level should be just below the steam rack.
- Bring the water to a boil.
- Then carefully place the baking dish on the steam rack and reduce the heat to medium.
- Cover and steam for 40 minutes.
- Remove the radish cake from the pan and place it on the counter for 2 hours or until completely cooled.
- Cut the radish cake.
- Cut the radish cake into 1/2 inch thick rectangular slices. Separate the radish cake slices into 3 separate batches. Then set aside.
- Chop the green onions.
- Cook the first batch of radish cakes. In a frying pan on medium heat add 3 tablespoons of vegetable oil.
- Once the oil is hot add in the radish cake slices and fry until golden brown.
- Flip the radish cake slices over and fry the other side until golden brown as well.
- Reduce the heat to Medium-Low and crack 4 eggs into the pan. Break the yolks and evenly spread the eggs over the radish cake slices .
- Toss on some chopped green onions. Cook the eggs for about 2 minutes or until it has set.
- Once the eggs have set on the bottom flip the radish cakes over and cook for another minute. Avoid overcooking the eggs.
- Then plate the radish cake. When removing the radish cake from the pan be sure to flip the radish cakes over onto the plate with the green onions facing up.
- Serve with the Sweet Soy Sauce in this recipe.