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Get in touch if you think we could work together. I'm available as a freelance photographer of food, portraits, interiors and events. I also create social media content e.g. for Instagram and YouTube.

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Food and travel blog of London photographer Charlotte Hu.

Savoury Turnip Cake

A Visual Ode To Food, Travel & People

Savoury Turnip Cake

Charlotte Hu

My second recipe to get you in the mood for Chinese New Year! One of my all-time favourite dishes at dim sum restaurants is turnip cake. The name is a little misleading, since the main ingredient is actually mooli (a large, long white radish also known as daikon).

Turnip Cake | Skillet & Shutterbug | Charlotte Hu

500g mooli, grated
Cooking oil
60g Chinese sausage, diced
1 stalk of spring onion, finely sliced
2 tbsp dried shrimp
120g rice flour
Pinch of salt
1 tsp caster sugar
To serve – soy sauce or sriracha

Add 500g grated mooli to a wok with 200ml cold water. Simmer for 15 minutes, stirring occasionally, until most of the water has evaporated. Set the mooli and its juices aside. In the wok, fry the Chinese sausage, spring onion and dried shrimp for a few minutes; then remove to cool. Add 120g rice flour, a pinch of salt and 1 tsp caster sugar to the mooli and mix until combined. Stir in the sausage mix.

Grease a loaf tin and add the mix, pressing down until flat. Steam for 45 minutes over a medium heat. Leave the cake to cool completely, then turn out and cut into individual portion sizes. Shallow-fry the cakes in a little cooking oil to add a bit of colour to both sides. Serve with soy sauce or sriracha.

Turnip Cake | Skillet & Shutterbug | Charlotte Hu
Turnip Cake | Skillet & Shutterbug | Charlotte Hu
Turnip Cake | Skillet & Shutterbug | Charlotte Hu