Cambodian-Style Turnip Cake

Ingredients

In this Cambodian adaptation of the Chinese turnip cake, we incorporate traditional Cambodian spices and flavors to create a unique twist. The original Chinese turnip cake typically includes ingredients like Chinese sausage and dried shrimp, which we replace with Cambodian spices such as lemongrass, galangal, and kaffir lime leaves. These additions give the Cambodian-style turnip cake a distinct and vibrant flavor profile. We alse have the original recipe for Turnip Cake, so you can check it out.

• 2 cups (300g) grated turnips 2 cups (300g) grated turnips
• 1 cup (150g) rice flour 1 cup (150g) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 2 kaffir lime leaves, finely chopped 2 kaffir lime leaves, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 3g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the grated turnips, rice flour, coconut milk, lemongrass, galangal, kaffir lime leaves, fish sauce, sugar, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Grease a round cake pan or steaming dish with vegetable oil to prevent sticking.
3. 3.
   Pour the turnip mixture into the greased pan and smooth the surface with a spatula.
4. 4.
   Place the pan in a steamer and steam over high heat for 45-50 minutes, or until the turnip cake is firm and cooked through.
5. 5.
   Remove the pan from the steamer and let it cool for a few minutes.
6. 6.
   Once cooled, carefully invert the pan onto a cutting board to release the turnip cake.
7. 7.
   Slice the turnip cake into desired shapes and sizes.
8. 8.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Pan-fry the turnip cake slices until golden brown and crispy on both sides.
9. 9.
   Serve the Cambodian-style turnip cake hot with your favorite dipping sauce.

Treat your ingredients with care...

• Grated turnips — Make sure to squeeze out any excess moisture from the grated turnips before mixing them with the other ingredients to prevent the turnip cake from becoming too watery.
• Rice flour — Use a fine rice flour for the best texture in the turnip cake.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but use half the amount.
• Kaffir lime leaves — Remove the central vein of the kaffir lime leaves before chopping them finely to avoid any bitterness.

Tips & Tricks

• For an extra crispy texture, pan-fry the turnip cake slices in a generous amount of oil until they are golden brown and crispy on the outside.
• Serve the turnip cake with a dipping sauce made from soy sauce, lime juice, and chili for an added kick of flavor.
• Customize the turnip cake by adding other ingredients such as diced mushrooms, shredded carrots, or chopped scallions for additional texture and flavor.
• Leftover turnip cake can be refrigerated and pan-fried again the next day for a quick and delicious snack.

Serving advice

Serve the Cambodian-style turnip cake as an appetizer or snack. It can be enjoyed on its own or with a dipping sauce of your choice.

Presentation advice

Arrange the pan-fried turnip cake slices on a serving platter and garnish with fresh herbs such as cilantro or Thai basil for a pop of color. Serve with the dipping sauce on the side.