Tim Ho Wan's Pan-Fried Turnip Cake features tender, savory radish cake pieces pan-seared to a golden crisp, infused with fragrant Chinese sausage, dried shrimp, and scallions, delivering a delightful combination of crispy exterior and soft, flavorful interior.
Equipments
- Mixing bowl
- Grater
- Knife
- Cutting board
- Steamer
- Steaming pan or heatproof dish
- Frying pan or skillet
- Spatula
- Measuring cup
- Measuring spoons
Ingredients
- 1 lb (450g) Chinese white radish (daikon)
- 2.5 oz (70g) rice flour
- 1 oz (30g) cornstarch
- 2.5 oz (70g) Chinese sausage (lap cheong)
- 1.5 oz (40g) dried shrimp
- 2 scallions
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Water
When preparing your Pan-Fried Turnip Cake, selecting fresh Chinese white radish (daikon) is crucial to achieve the tender texture inside. Using authentic Chinese sausage (lap cheong) and dried shrimp enhances the savory flavor profile that characterizes Tim Ho Wan's dish. Measure rice flour and cornstarch accurately to maintain the perfect balance between firmness and softness of the radish cake. Pay attention to seasoning quantities, especially salt and white pepper, to replicate the subtle yet distinct taste. Your homemade Pan-Fried Turnip Cake from Tim Ho Wan's copycat menu will offer the same crispy exterior and flavorful, soft interior as the original.
Instructions
- Peel and grate the Chinese white radish (daikon).
- Chop Chinese sausage, dried shrimp, and scallions.
- In a pan, heat 1 tablespoon vegetable oil; sauté Chinese sausage and dried shrimp until fragrant.
- Add grated radish to the pan; cook until softened and releases water.
- Season radish mixture with salt, sugar, and white pepper.
- Add scallions; mix briefly.
- In a bowl, combine rice flour and cornstarch; gradually add cooked, slightly cooled radish mixture and mix well.
- Pour the batter into a greased steaming pan or heatproof dish.
- Steam for 45-60 minutes until set; let cool completely.
- Cut radish cake into slices.
- In a frying pan, heat the remaining vegetable oil.
- Pan-fry cake slices until golden and crispy on both sides.
- Serve warm.
Substitution
Tim Ho Wan's Pan-Fried Turnip Cake can be successfully recreated even if you substitute Chinese sausage with diced cooked bacon for a smoky flavor variation. If dried shrimp is unavailable, finely chopped shiitake mushrooms provide a similar umami depth without overpowering the dish. When grating the white radish, pressing out excess moisture helps achieve the ideal cake texture while steaming in a heatproof dish ensures even cooking. Your skillet should be preheated well before pan-frying to obtain the signature golden crust that contrasts the soft interior. Adjust seasoning such as salt and white pepper according to your taste preference to balance savory and slightly sweet flavors.
Tips
When grating the Chinese white radish, ensure you drain excess liquid to avoid a watery batter, but reserve some juice to mix into the rice flour and cornstarch for a smooth consistency. Use a well-greased steaming pan and cover tightly during steaming to prevent water droplets from falling onto the cake, which can affect texture. Allow the steamed radish cake to cool fully before slicing to maintain firmness and prevent crumbling when pan-frying. Your pan-fried turnip cake achieves optimal crispiness by using enough oil and medium heat to evenly brown both sides without burning.
Nutritions
Tim Ho Wan's Pan-Fried Turnip Cake provides a balanced mix of carbohydrates from rice flour and daikon radish, alongside protein sourced from Chinese sausage and dried shrimp. The dish contains moderate fat levels, primarily from vegetable oil and cured sausage, supporting flavor without excessive calories. Scallions add vitamins and antioxidants, enhancing nutritional value and contributing to your overall health. Enjoying this cake as part of a balanced diet delivers energy and essential nutrients with each savory bite.
Storage
To store Tim Ho Wan's Pan-Fried Turnip Cake, wrap the cooled, steamed radish cake tightly in plastic wrap or place it in an airtight container to prevent moisture loss and fridge odor absorption. Keep it refrigerated for up to 3 days for optimal freshness. When ready to enjoy, reheat the cake in a skillet with a small amount of oil to restore its crispy exterior and warm, soft interior.
Variation or Alternatives
You can swap Chinese sausage with diced smoked bacon or ham for a different smoky flavor profile. Substitute dried shrimp with finely chopped shiitake mushrooms to make the dish vegetarian-friendly without losing umami. Try adding a splash of soy sauce or oyster sauce to the radish batter for enhanced depth of taste. To achieve extra crispiness, coat the radish cake slices lightly with cornstarch before pan-frying in vegetable oil.
Allergies
Pan-Fried Turnip Cake from Tim Ho Wan contains common allergens such as dried shrimp, which may trigger shellfish allergies, and Chinese sausage, which can include soy or gluten depending on the brand. The rice flour and cornstarch are generally gluten-free; however, cross-contamination or added preservatives in processed ingredients might affect sensitive individuals. You should verify each component's ingredient list to ensure it aligns with your allergy needs.
Why this recipe?
Tim Ho Wan's Pan-Fried Turnip Cake is cherished for its perfect balance of crispy edges and soft, flavorful interior, made from fresh radish and rice flour with savory additions like Chinese sausage and dried shrimp. This dish highlights authentic Cantonese culinary techniques that deliver a satisfying texture and rich umami taste, making it a standout on the dim sum menu. Recreating this recipe at home allows you to enjoy the restaurant's high-quality ingredients and traditional flavors while customizing the seasoning to your preference. Your effort in mastering this beloved dish results in an impressive, restaurant-style delicacy that's both cost-effective and rewarding.