The turnip is in quotes because this has no turnip. “Daikon Cake”
would be a better name for the original recipe. I, however, also did
not have daikon, so I used parsnips, radish and carrots to make a nice
imitation of one of my favorite dim sum dishes. I started from this recipe, but diverged pretty quickly. (I know, you’re shocked)
The Substitition List
No daikon -> radish, carrot and parsnip No rice flour -> potato flour and pastry flour
- ~ 3 cups finely chopped carrot, parsnip and radish (I let the food processor run for a while)
- 1.5 c water
- 2c potato flour
- 1/2c pastry flour (I started with just the potato flour, but it looked too soupy)
- 1 tsp salt
I let this sit overnight, which is totally optional—I think it neither hurt nor helped, but I didn’t have time to steam it for an hour before leaving for choir Tuesday night, and did not have the inclination to do so after I got home. The steaming was a bit of an adventure. I needed to find something in which I could fit my 10″ round cake pan, which would not run out of water in an hour and which I could prop said cake pan over the water level. I tried our pasta pot with a metal bowl, but steam got trapped under the bowl and bounced it around. Then I tried our metal colander in the pasta pot, but the colander is just a little too tall for that—the lid wasn’t on, so no steamer there. The winner was the colander in our *huge* soup pot, which was a little awkward to get the cake pan into and out of (I ended up with veggie goop on one of the hot pads) but totally worked.
1 hour of steaming later, I had the firm to the touch texture that the
recipe suggested. (I was really not sure this would work, since I was
barely following the recipe at this point.) I let it cool on a wire
rack for another hour, then ran a knife around the edge and turned it
over onto a cutting board. Nothing happened, so I took a gigantic ice
cube and iced the bottom of the cake pan a bit, then thumped it hard.
That popped a nice jelly-looking orange thing out of the pan!
It was pretty tasty even without frying (which is apparently a totally
valid way to eat it) but I wanted the authentic well, I wanted
a tasty fried thing. So I put a little peanut oil in a pan and fried
slices for about 2 minutes on a side. They stuck to the pan a bit, but
came out quite good! I ate some with Sriracha, but it would also have
been good with watered-down soy sauce with spices, or with plum sauce
Brian fried some this morning in more oil, and they came out like the
most delicious hash brown sticks ever.