How to make turnip cake

Ingredients

White turnip 700g

Indica rice flour 300g

Water 800ml

Salt in moderation

Methods/Steps

Prepare one turnip by washing it well and removing the skin. Then use a julienne peeler to shred it into a bowl.

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Add 500ml of water to the pot, add the shredded radish and cook for about 3 minutes, turn off the heat when the shredded radish is softened, the boiled shredded radish can remove the pungent flavor of radish. After cooking, don't pour out the water used to cook the radish, and add it to the rice noodles together afterward.

Pour the indica rice flour into a bowl, and then add 300ml of water, mix it well, and it becomes a pulp without powder.

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Pour the batter and shredded radish (with water) together into a big little pot, add the right amount of salt, and then mix it well. The amount of salt can be added appropriately according to your personal taste.

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Pour the mixed radish shreds and vermicelli into a pot and heat it over low heat, during which you need to keep stirring with a spoon to prevent the bottom from getting muddy. Cook the batter until it forms a sticky mass and turn off the heat.

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Prepare a square mold and line it with greaseproof paper, then pour all the batter into the mold and smooth the surface with a spoon. Then put it into a steamer and steam it for about 1 hour on high heat. The steaming time will vary depending on the thickness, the thicker it is, the longer it will take. After steaming, take it out and let it cool.

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Slice the white radish cake into thin slices with a thin thread, then add a pinch of salt to the pan and sauté until lightly golden brown on both sides. Since the white radish cake will be a little sticky, try not to use a knife to cut it directly when dicing, as it will easily damage the shape.

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The uneaten carrot cake can be stored in the refrigerator, so you can take it out and fry it whenever you want to eat it, which is very easy and convenient. If the flavor is too light, you can dip them in your favorite sauce.

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