Turnip Cake


  • 2 Daikon chinese turnip, peeled and shredded
  • 1 1/2 Chinese sausages cut into small pieces
  • 1/4 cup dry shrimps soaked, strained and chopped
  • 4 tbsp olive oil
  • 1 tsp ginger minced
  • 2 tbsp green onion chopped
  • 1 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp chicken bouillon powder
  • 1 1/2 cups rice flour
  • 1 cup water
  • In a large non stick pan, heat olive oil over medium-high heat. Saute green onion and ginger for about 30 seconds.
  • Add chopped sausage and shrimp pieces, cooking for another minute.
  • Add shredded daikon and Saute for 1 to 2 Minutes.
  • Add in the remaining ingredients, reduce heat to medium-low and cover, simmering for 5 minutes. Set aside to cool.
  • In a bowl, mix the rice flour and water. Pour into the cooked turnips and mix well. Pour batter into a medium size oven safe glass container.
  • Add water to the Instant Pot's 2 cup mark. Place the container on the steam rack.
  • Close the Instant Pot and press the Steam function, adjusting the time to 45 Minutes cooking.
  • When time is up, wait for another ten minutes, allowing for initial natural pressure release. Finish releasing any additional pressure with a quick release.
  • Take out the steamed turnip cakes and set aside to cool, then covering and chilling for a few hours.
  • Use a knife to loosen the turnip cake along the edges of the glass container. Flip the container and pry out the turnip cake.
  • Slice 1/3 of the cake and pan fry it with oil until both sides turn light brown. Enjoy!
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