SUZY SIU’S TURNIP CAKES

1 pound peeled turnips or daikon

radish

10 ounces pickled mustard

greens, minced

5 ounces onions, cut into small

dice

1 ⅓ cups rice flour

2 tablespoons unsalted butter,

melted

1 teaspoon salt

1/4 teaspoon pepper

1 egg

2 tablespoons water

1 cup all-purpose flour

2 cups panko Vegetable oil, for frying

Set up steamer: Arrange a rack on the bottom of a large pot, big enough to hold and 8-inch baking dish pan. Fill with hot water to cover the rack and bring to a low boil. Oil an 8-inch baking dish.

While steamer is heating, in the bowl of a food processor, roughly chop turnips. Move chopped turnips into a bowl. Add pickled mustard greens, onions, rice flour, butter and salt and pepper. Mix well. Pour batter into prepared cake pan and steam 45 minutes. Check water level during steaming to be sure there is still enough water to cover the rack. Add more water as needed. Remove steamed mixture and cool to room temperature. Refrigerate at least four hours.

When ready to serve, cut around the edge of the baking dish with a butter knife and flip the cake onto a flat surface. Cut into 1-inch by-1-inch squares. Make egg wash by whisking together egg and water. Put egg wash in a pie plate. Put flour in a second pie plate and panko in a third pie plate. Heat oil to 350 degrees.

Dip each square into flour, then egg and then panko. Fry 4 minutes or until golden brown. Serve on bao or on a plate with soy and black vinegar aioli, fried onions and cilantro. Makes: 28 cakes Per cake: 129 calories (percent of calories from fat, 50), 2 grams protein, 14 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), 10 milligrams cholesterol, 102 milligrams sodium.

CONTRIBUTED BY ADRIENNE HARRIS