Hong Kong / Appetizers

Turnip cake slices

Name: Turnip cake slices
Prep time: 25 min
Cook time: 70 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 500 g daikon, peeled; 160 g rice flour; 30 g cornflour; 200 ml water; 100 g shiitake mushrooms; 2 spring onions; 2 tbsp oil; 1 tbsp soy sauce; 0.25 tsp white pepper

A home-cooking adaptation of turnip cake slices, with practical ingredients and clear steps.

Prep25 min

Cook70 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Grate daikon and simmer with measured water for ten minutes until softened; reserve all liquid and cool until warm.
Finely chop mushrooms and cook in half the oil until dry; add soy, pepper and onions.
Mix both flours into daikon and liquid, fold in mushrooms and pour into a greased shallow heatproof tin.
Steam 45–55 minutes until firm. Cool promptly, refrigerate until firm, slice and pan-fry in remaining oil until hot and golden.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Vegetarian adaptation; allow at least four hours chilling before slicing.

Allergen notes

Soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 269 kcal
Protein: 4.8 g
Carbs: 45.7 g
Fat: 7.4 g
Fibre: 3.0 g
Total sugar: 4.0 g
Sodium: 270 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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