Chinese cuisine is not for everyone, but people who have a unique taste palette are always ready to try some dim sum treats. While there is a variety of treats in the cuisine, turnip cake vs. taro cake are two widely served and consumed treats. So, let’s check out how these two treats are different!
Turnip Cake vs. Taro Cake
Turnip Cake
Turnip cake is a popular Chinese dim sum recipe and is made from shredded radish as well as plain rice flour. For the most part, it’s served as carrot cake in Singapore and is usually cut into rectangular slices. In most cases, they are pan-fried before they are served, which results in a crispy layer on the exterior side (yes, frying leads to the crispy layer) and has a softer texture on the inside. On the other hand, there is a non-fried version that has a softer version.
Turnip cake has become a standard dish in dim sum cuisine, but they are available globally if you visit Chinatown restaurants. In most cases, it’s prepared and sold during the Chinese New Year as radish translates into good fortune. In many countries, turnip cake is served with breakfast, particularly in Taiwan. For preparing these cakes, the radish is shredded and is used in the most quantity to make the cake. Some other ingredients include rice flour and water.
Cornstarch is widely used to mix the cake ingredients as it works as a binding agent. The ingredients have to be stirred well to make sure they achieve a consistent texture. In some cases, shrimps, ham, shiitake mushrooms, and shrimps are added to add the umami flavor. However, these umami ingredients are usually stir-fried before they are added to the mixture. Usually, five-star restaurants add these ingredients, and if you opt for the cheaper variants, they only add these ingredients on the top.
The mixture is turned into the cake by pouring it into the steamer that’s lined with cellophane or greased aluminum foil, and the temperature is set at a higher setting. The steaming is done for over an hour to make sure it achieves the gelatinous form. People who are allergic to radish often use turnip to make the cake. It’s usually served with soy sauce, but you can serve them with hoisin sauce and chili sauce as well.
Taro Cake
Taro cake is a Cantonese recipe that’s made from taro, which is a well-known vegetable. The taro cake is usually denser as compared to turnip cakes but has a similar preparation method. For instance, rice flour is the main ingredient. Since it is a dim sum recipe, it’s cut into various rectangular cubes, and the restaurants usually pan-fry them before serving them to the client. These cakes are widely available in China as well as global Chinatown restaurants.
Some ingredients of taro cake include Chinese sausages, black mushrooms, and pork. In addition, they are topped with diced or finely chopped scallions. However, there is a home-style or baked version as well, which has the same ingredients but is steamed for a longer time period – a deep pan is used for steaming the cake to make sure it achieves the pasty and softer texture. The ingredients and preparation formula usually vary with the regional flavors and family recipes.
There are frozen taro cakes available as well, where they are thawed before steaming. In various restaurants, the taro cake is cut into smaller cubes and served as appetizers on the main course. Since the ingredients mean fortune and wealth, taro cake is widely consumed during the Chinese New Year. These cakes are usually made at medium-low heat, but if you use the higher heat level, only ten minutes of cooking is recommended.
According to authentic Chinese chefs, they use diced taro with shiitake mushrooms and sausages to improve the texture. The addition of taro and rice flour creates a sponge-like texture, which absorbs the flavor of the dishes, resulting in a better flavor with umami hints.
The Bottom Line
Both taro cake and turnip cakes are consumed in Chinese culture, but the ingredients are pretty different from each other. The turnip cake has a more pronounced umami flavor, while taro cake has a nutty and earthy flavor tone.