No-Steam Quick Daikon (Turnip) Cake

No-Steam Quick Daikon (Turnip) Cake

⚠️If daikon radish is new to you, start with a small portion.

Its high fiber content may cause bloating.

This recipe makes 9 small rounds, about 2 tablespoons of batter each.

Ingredients for 2 snack portions

• 300 g daikon radish (peeled)

• 1 tsp grated fresh ginger

• 1 tbsp fried onions

• 4 tbsp glutinous rice flour

• 1/2 tsp soup stock powder

• 2 tbsp dried soy meat

• 1/2 cup chopped green onions

• ２ tbsp cornstarch (please adjust it)

• １tbsp brewer's yeast

• A small amount of oil, for frying

• Dipping sauce of your choice

Instructions

Place the daikon radish and ginger into a tall container and blend with an immersion blender until smooth.Add the remaining ingredients and mix gently until just combined. Let the mixture rest for about 5 minutes.

Heat a small amount of oil in a frying pan over medium heat. Spoon the mixture into the pan and cook until golden brown, about 4-5 minutes per side.

Serve with lemon soy sauce, or chili sauce of your choice.

Traditionally, turnip cake batter is steamed for about 60 minutes, then cooled overnight and sliced before frying. This simplified method skips the steaming step and allows the cakes to be pan-fried immediately.

It’s an easy, Asian tapas–style dish that I often include in my “what I eat in a day” meals.

While this method is faster than the traditional one, it’s harder to make the cakes look aesthetically pleasing. If you want neatly rectangular turnip cakes, it’s best to follow the traditional method.