Bánh Củ Cải (Turnip Cake)
· 1 cup rice flour
· 2 tbsp tapioca starch
· 1.5 cups water
· ¼ cup dried shrimp, soaked in water for two hours and coarsely minced (I usually just take a handful, no need for exact measurements)
· 1 Chinese sausage link, washed and coarsely minced (I wash these sausages by soaking them for a minute under really hot water)
· 2 fried shiitake mushrooms, soaked in water for two hours and coarsely minced
· 1.5 cups grated daikon radish
· 1.5 tsp salt, 1.5 tsp pepper, a pinch of sugar
· ¼ cup chopped green onions
· ¼ cup minced onion bulb
· Dipping: 2 tbsp soy sauce + 2 tsp vinegar + optional rooster chili paste
· In a hot pan with a tsp of oil, add the onion, mushroom, Chinese sausage, and dried shrimp. Fry for a minute or two, then add the grated daikon. Season.
· In a bowl, add the flour and starch. Mix well with 3/4 cup cold water. Add in ¾ cup hot water and mix well.
· Add the fried ingredients into the flour mixture and mix well. Pour into a steamable pan of some sort. I use a casserole dish.
· Steam on medium heat for 45 minutes, opening the lid to let the air out for a few seconds every ten minutes.
· Let the turnip cake cool. You can continue to the next step or store it in your fridge for up to 4 days.
· When you are ready to eat it, cut it into 3 inch by 3 inch squares and fry them with a drizzle of oil. Serve with the dipping sauce.