James Tan

Chinese Turnip Cake


750g Chinese turnip cleaned and diced
2 cups rice flour
2 cups water
1 tbsp salt
1/4 cup sugar
4 grinds fresh black pepper


Line and oil an 11 inch (28cm) baking pan.

Cook turnip with 2 cups of water. Set aside to cool.

When cool, puree and work the rest of ingredients in a mixing bowl together with the turnip puree.

Immediately pour the mixture into a baking pan.

Cover and steam for 2-2.5 hours

Chinese Turnip Cake