Posted: 7/06/04 at 4:46PM | IP Logged

Here’s the recipe to turnip cake that I used for Saturday's Turnip Cake.

Ingredients:
4 lbs Daikon
2 lbs rice flour
1/4 lb ground pork
Shallots
Soy Sauce
Salt

Shred daikon and cook with 1 cup of water in a large pot.  Cook for approxmiately 20-30 minutes. 

Separately, Mix rice flour with 2 cups of water per pound of flour.  Add water slowly.  When mixed, add to cooked daikon.

Separately, cook pork with some soy sauce and salt.  Add a tablespoon of dried sliced, shallots when pork is 75% cooked.  Mix in with cooked daikon.

Pour the entire mix into an alumnimum steamer lined with cheese cloth.  Be sure to vent the cake or it will not cook!  Cover and steam for one hour.  Test the firmness at one hour using a chopstick.  When done, the cake should not stick to the chopstick.

When done, let cool.  Slice into small rectangles and pan-fry.  The thinner the slice, the more crispy the pieces will be.  Serve with soy paste.

Posted: 7/06/04 at 4:49PM | IP Logged

So as we all learned, this recipe could use much more water in it.  My suggestion would be to double the amount of water in the recipe.  That would bring the total cups of water to 10 cups. 

Also, letting it cool completely helps in cutting the cake.  When it's hot, it tends to stick to the knife.  We'll have to try this recipe again soon.

Posted: 7/28/04 at 10:21PM | IP Logged

Additional note on the stove-top cooking portion of the recipe:

Cook the mixture of rice flour, diakon, and ground pork until there's a slightly firm texture to it.  Otherwise, the mixture will be too watery and filter through the cheese cloth.

As an additional note, a glass container can be used instead of the cheese cloth, as Maggie used in her recipe.

Posted: 11/21/06 at 9:00PM | IP Logged

Alright, so it's:
-4 lbs Daikon
-2 lbs rice flour
-6 cups water