1-2 hours10 servingsappetizer

Turnip Cake

By MaoMao Mom

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10 Servings

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1-2 hours

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Medium

Turnip Cake
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Recipe Details

Course: Appetizers

Difficulty: Medium

Prep Time: 25 min

Cook Time: 55 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: Chinese

Diet: Dairy Free, Gluten Free

Yield: 10 Servings

Ingredients

  • 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

INSTRUCTIONS

  1. In a large non stick pan, heat olive oil over medium-high heat. Saute green onion and ginger for about 30 seconds.
  2. Add chopped sausage and shrimp pieces, cooking for another minute.
  3. Add shredded daikon and Saute for 1 to 2 Minutes.
  4. Add in the remaining ingredients, reduce heat to medium-low and cover, simmering for 5 minutes. Set aside to cool.
  5. 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.
  6. Add water to the Instant Pot's 2 cup mark. Place the container on the steam rack.
  7. Close the Instant Pot and press the Steam function, adjusting the time to 45 Minutes cooking.
  8. When time is up, wait for another ten minutes, allowing for initial natural pressure release. Finish releasing any additional pressure with a quick release.
  9. Take out the steamed turnip cakes and set aside to cool, then covering and chilling for a few hours.
  10. Use a knife to loosen the turnip cake along the edges of the glass container. Flip the container and pry out the turnip cake.
  11. Slice 1/3 of the cake and pan fry it with oil until both sides turn light brown. Enjoy!

About the chef

MaoMao Mom

MaoMao Mom

MaoMao Mom, the creator of MaomaoMom Kitchen, is a passionate cook, mom, wife, and scientist who shares her favorite recipes using simple ingredients and step-by-step instructions. Originally from China, she moved to Canada in the late ’80s to join her husband at the University of British Columbia. After completing their graduate studies, they settled in Ottawa. MaomaoMom's love for cooking began in her childhood, learning traditional techniques from her grandmother. Her passion for the kitchen deepened after the birth of her son, Maomao, a once fussy eater who inspired her to create healthier and more appealing meals. Now a teenager, Maomao is 6 feet tall and makes nutritious food choices, thanks to his mother's home-cooked meals. With a background in chemistry, MaomaoMom applies her scientific approach to cooking, bringing together traditional Chinese cuisine and healthy eating. In 2006, she launched her cooking blog, which quickly gained popularity, especially among overseas Chinese communities. By 2011, had over 20 million views, and she published her first cookbook in Chinese to raise funds for her church. Inspired by the movie Julie & Julia, MaomaoMom made the decision to blog her recipes in both English and Chinese, ensuring that her son and future generations could continue enjoying their family’s treasured dishes. Her recipes are not only a personal passion but a way to share the joy of cooking with a global audience, blending tradition with health-conscious, practical cooking.

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