Turnip Cakes - CoCo Island Mart

Turnip Cakes

Serves 4 people | Preparation time: 5 mins. | Difficulty: Easy | Cooking time: 60 mins.


  • 400 grams long-grain Thai rice
  • 600 milliliters water
  • 100 grams rice flour 
  • 1 kilogram Shredded Daikon
  • 40 grams small dried shrimps (Soften in warm water, drained, chopped finely)
  • 6 dried shiitake mushrooms (soften in warm water drained, chopped finely)
  • 120 grams pork (minced, marinated with 1 1/2 tablespoons light soy sauce, 1 teaspoon caster sugar, 1/2 teaspoon salt, 1/2 teaspoon five-spice powder)
  • 1 slice gammon steak, cut into tiny dice
  • 2 banana shallots (finely chopped)
  • 3 cloves garlic (finely chopped)

Seasonings for Mince Garnish

  • 2 tablespoons light soy sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

Seasonings for Mince Garnish

  • 1 teaspoon salt
  • 1 teaspoon caster sugar


  1. Soak Thai rice in 600 mL water overnight (at least 6 hours) then use a blender to blend the rice and water until it has a milky texture. You can add a little bit of water if you find the rice has absorbed too much water overnight so it’s easier to blend.
  2. Mix step one with 100 g of rice flour and make sure there are no lumps at all. Leave aside once this is done.
  3. Heat some oil in a wok and stir fry the shallots and garlic first until the fragrance comes out.
  4. Add shitake mushroom and dried shrimps then stir-fry for 2 to 3 minutes.
  5. Add mince and gammon steak into step four and all the seasoning from mince garnish. Stir-fry for another couple minutes until the mince is totally cooked. Put the mince garnish on a plate and leave it aside.
  6. Use the same wok with a little bit more oil and cook the daikon with seasonings. You need to cook the radish until it’s soft and the liquid comes out from the radish. If the liquid doesn’t come out it could affect the quality of the final turnip cake.
  7. Add mince garnish into step six after the radish is soft and mix them evenly.
  8. Combine step two with the radish and turn the gas power down. Keep stirring until it looks like “paste” and turn off the stove. If you feel the mixture is a little bit dry or too solid, you can add some water.
  9. This recipe can make 5-6 (6”x 4”x 2”) tin foil boxes size turnip cakes. So brush a thin layer of oil in the tin foil boxes and pour the rice cake mix into the box.
  10. Use a steamer to steam the rice cakes. If you are using a metal steamer or wok, use a clean and wet tea towel to effectively tie down the lid. This prevents water from dripping from the lid onto the rice cake, which can affect the final result. Once the water is boiling under the steamer, steam for around 45 minutes.
  11. You have to wait until the rice cakes have totally cooled down to allow you to remove them from the tin otherwise they stick.
  12. Cut your turnip cake into 1-centimeter thick slices
  13. Heat up a little bit of oil in a frying pan or wok and fry the cakes until golden brown color on both sides.
  14. Serve with a little bit of light soy sauce.


Eastern Garden Thai Select Jasmine Rice 5LB (2.27 Kg) - 泰国茉莉香米

Erawan Thai Rice Flour | Thai Rice Powder 16 Oz (1LB)

Oriental Mascot White Pepper Powder 1.3 Oz (37 g) - 吉祥牌白胡椒粉

Rely Dried Shrimp 3 Oz (85 g)

Oriental Mascot Five Spice Powder 1.1 Oz - 吉祥牌五香粉

Shuang Ying Dried Shiitake Mushrooms 16 Oz (454 g) - 干白然风味冬菇 454 g

LEE KUM KEE Premium Soy Sauce 16.9 Oz (1.05 pt) 500 mL



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