Vegan Chinese Turnip Cake

1/2 pound {227 g}

daikon radish, cut into shreds

2 cup {492 g}

liquid, reserved radish liquid + water

5 tsp {21 g}

sugar

1 1/2 tsp {7.0 g}

salt

1 TBL {6.7 g}

vegan chicken powder

1/2 tsp {1.2 g}

white pepper

Batter:

1 cup {158 g}

rice flour

2/3 cup {85 g}

cornstarch

1 1/4 cup {296 g}

water

Vegetable Filling:

{144 g} 1 - 2

carrots, finely dice

1/3 cup {0.0 g}

dried shiitake mushrooms, rehydrated and finely diced

{1 g} 1 1/2

shallots, thinly sliced

{570 g} 4 - 5

stalks scallions, thinly sliced

1/2 tsp {2.4 g}

soy sauce

1/4 tsp {1.0 g}

sugar

For Textured Vegetable Protein:

3 TBL {0.0 g}

textured vegetable protein (TVP)

1/8 tsp {0.6 g}

salt

1/4 tsp {0.7 g}

garlic powder

vegetable oil for frying

hoisin sauce

cilantro (garnish)

Directions:

Shred the daikon radish and put onto a strainer with a bowl under to catch the liquid. Using hands, squeeze out the additional liquid. Leave in strainer for 10 minutes to continue draining.

Meanwhile, in a pan over medium heat, fry the carrots and shallots with 2-3 tablespoons of vegetable oil until golden brown, about 3 minutes. Add in the white parts of the scallions, soy sauce and sugar. Cook for an additional 2 minutes until mixture is dry.

In a separate pan, toast up TVP with 2-3 tablespoons of oil with salt and garlic powder. Add this to the vegetable mixture. Set aside.

In another pot, bring daikon shreds, reserved liquid, sugar, salt, vegan chicken powder and white pepper to a boil. Cook until daikon radishes are soft, between 2-6 minutes depending on size of shreds. Set aside and cool.

In a bowl, mix together the rice flour, cornstarch and water until batter is smooth.

Combine the rice flour batter with the radish and vegetable filling. Pour into a greased 8-inch round with parchment. Cover pan with aluminum foil.

Steam on medium to medium high heat for about 1 hour. To test for doneness, stick a toothpick into the cake and if the bits that are sticking to the toothpick is translucent, it is ready.

Cut into 3/4-inch thick slices. Pan fry on both sides for 2-3 minutes until a golden brown crust forms. Serve with hoisin sauce and garnish with cilantro.

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