Turnip Cake
Hawker • Singapore
About Turnip Cake
Pan-fried turnip cake — dim sum staple with XO sauce
How to Make Turnip Cake (Traditional & Healthy Version)
Turnip Cake, known locally as 'chai tow kway', is a beloved snack found in Singapore's vibrant hawker centres and kopitiams. This savoury delicacy is made from grated turnip (daikon radish), rice flour, and a medley of aromatic ingredients, creating a unique texture that's both soft and lightly crispy when pan-fried. Over the years, Turnip Cake has become a staple not just during festive seasons but as a daily snack enjoyed by people of all ages. Singapore's Turnip Cake reflects the country's rich fusion influences, where traditional recipes meet modern health-conscious adaptations, making it suitable for today's diet-aware foodies. The taste of Turnip Cake is a delightful balance of mild, earthy sweetness from the turnip, umami from mushrooms and seasonings, and a hint of spice from white pepper. It is often enjoyed with a dash of sambal or chilli sauce, adding a local twist. Whether served at breakfast or as a light lunch, this healthy Turnip Cake recipe offers an authentic taste of Singaporean street food culture, while using less oil and more vegetables, making it a guilt-free treat.
Ingredients(for 1 large slice (about 180g))
- 300g Daikon radish (white turnip) (grated, known as chai tow)
- 80g Rice flour
- 200ml Water
- 2 pcs Dried shiitake mushrooms (soaked and diced)
- 30g Carrot (finely grated) - optional
- 1 tbsp Light soy sauce (low sodium preferred)
- 1/4 tsp White pepper
- 2 stalks Spring onions (chopped)
- 2 cloves Garlic (minced)
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil (for pan-frying)
Instructions
- 1
Prepare the daikon radish by peeling and grating it finely. Squeeze out excess water and set aside. Soak the shiitake mushrooms until soft and dice finely.
5 minutes
Draining excess water from the radish helps achieve the right cake texture.
- 2
In a non-stick pan, heat 1 teaspoon of sesame oil. Add minced garlic, diced mushrooms, and grated carrot (if using). Stir-fry until fragrant, about 2 minutes.
3 minutes
Sauté on medium heat to avoid burning the garlic.
- 3
Add grated daikon to the pan and cook for another 3 minutes, stirring occasionally. Season with soy sauce and white pepper.
3 minutes
Let the mixture lose some moisture but not dry out completely.
- 4
In a large bowl, combine rice flour and water. Mix well until smooth. Add the cooked vegetable mixture and chopped spring onions, stirring to combine.
4 minutes
Ensure the mixture is lump-free for a smooth cake.
Why This Dish is Healthy
Our healthier Turnip Cake skips excessive oil and processed ingredients, focusing on whole, plant-based components. It's vegetarian, can be made vegan, and relies on vegetables for flavour and bulk. This supports weight management, heart health, and balanced nutrition, making it an excellent choice for anyone seeking a healthy Singaporean snack. The combination of fibre and low-GI carbs helps maintain satiety and stable energy levels.
This Singaporean Turnip Cake is naturally low in fat and cholesterol, thanks to the use of fresh vegetables, minimal oil, and rice flour. It offers complex carbohydrates for sustained energy and is a good source of dietary fibre, vitamin C, and potassium from daikon radish. The inclusion of shiitake mushrooms adds antioxidants and B vitamins, while the dish is low in saturated fat. Pan-frying with less oil keeps the calorie count lower, making it suitable for calorie-conscious individuals.
Pro Tips
- 💡Use fresh daikon for the best flavour and moisture balance.
- 💡Let the cake cool completely before slicing to prevent crumbling.
- 💡Pan-fry only what you need to keep leftovers moist and tender.
Storage & Serving
Store cooled Turnip Cake in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or pan-frying before serving. Suitable for freezing up to 1 month.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 20.0 g |
| Total Fat | 7.0 g |
| Fiber | 1.0 g |
