I have been using the same recipe to make turnip cake since high school... It's been a very long time, and I thought it was the best, that is, until I tried this recipe.
Basically, how this recipe is different from my old one is it includes two more types of flour in addition to rice flour--wheat starch and potato starch. It gives the cake a far better texture, making it softer and lighter.
Another way it is different is the way the turnip is prepared. I used to use a food processor to grate it. If you don't have a food processor or if you dread hand-grating a whole turnip, try cutting the turnip into strips. Not only does it save work and time, it provides a very good texture as you bite into the pudding.
Simply put, this is a wonderful recipe!
