20 oz. of Chinese turnip, grated
1 cup of water
¼ cup of rice flour
1 tbsp. of cornstarch
2 tbsp. of olive oil or cooking spray to coat the skillet
½ tsp. of kosher salt
½ tsp. of sugar
¼ tsp. of black or white pepper
1 scallion, chopped (optional)
2 oz. of mushroom, chopped (optional)
Prepare a steamer.
Lightly coat a large saucepan with cooking spray or 1 tablespoon of olive oil.
Heat the coated pan over medium heat.
Sauté grated turnip and chopped mushrooms for about 5 minutes or until tender.
Stir in chopped scallion, and cook for additional 1 minute. Remove from the heat.
Combine the turnip mixture with cornstarch, rice flour, salt, sugar, pepper, and water. Mix well.
Transfer the mixture to a heatproof glass container for steaming process. Steam for 45-50 minutes.
Remove the steamed turnip cake from the steamer and let it rest for 10 minutes or until warm to the touch.
Remove the turnip cake from the glass container.
Slice the steamed cake to about ½ inch thick.
To get the golden brown crisp, place the turnip cake slices on the nonstick skillet coated with 1 tablespoon of olive oil (or cooking spray) over medium- high heat. Sear it for about 1 minute on each side.