new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Turnip Cakes


February 16, 2016

Crispy, moist, and savory turnip cake. This recipe only covers the basic ingredients to make turnip cake. However, proteins such as meat, dried shrimp, or beans can be added to the recipe to increase the nutritional value.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 6 Servings


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)


1Prepare a steamer.

2Lightly coat a large saucepan with cooking spray or 1 tablespoon of olive oil.

3Heat the coated pan over medium heat.

4Sauté grated turnip and chopped mushrooms for about 5 minutes or until tender.

5Stir in chopped scallion, and cook for additional 1 minute. Remove from the heat.

6Combine the turnip mixture with cornstarch, rice flour, salt, sugar, pepper, and water. Mix well.

7Transfer the mixture to a heatproof glass container for steaming process. Steam for 45-50 minutes.

8Remove the steamed turnip cake from the steamer and let it rest for 10 minutes or until warm to the touch.

9Remove the turnip cake from the glass container.

10Slice the steamed cake to about ½ inch thick.

11To 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.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.