Turnip cake (蘿蔔糕)
Author: Jeff Kang
Recipe type: Appetizer
Cuisine: Chinese
- 1 pound of turnip
- 10.5 oz of rice flour
- 2 oz of Chinese sausage
- 2 oz of Chinese style bacon
- 1 cup of water for rice flour mix
- 2.5 cup of water for cooking turnip
- 1 oz of soaked dried shrimp
- 1.4 oz of soaked dried shiitake mushrooms
- 1.5 to 2 tbsp of sesame oil
- 0.5 tsp of white pepper
- 1 tbsp of chicken bouillon powder
- 1 tsp of salt
- 1.5 tbsp of sugar
- Soak shiitake mushrooms and dried shrimps for 5 to 10 min
- Discard the first soak and rinse thoroughly
- Soak shiitake mushrooms and dried shrimps for another 30 min or until soften
- Dice all ingredients
- Stir fry Chinese sausage and Chinese bacon at medium heat for 3 to 5 min until oil comes out
- Add in pre-soaked shrimps and shiitake mushroom to continue stir frying for 5 to 10 min until cooked
- Mix all dry ingredients
- Add 1 cup of water to dry ingredients to make rice flour batter
- Add all stir fried ingredients to rice flour batter
- Cook 1 pound of diced turnip with 2.5 cup of water for 10 min
- Pour boiling cooked turnip and water into rice flour batter, mix quickly
- Continue to mix while the heat thickens up the batter into dough-like
- Fill the container with Turnip cake dough
- Steam for 75 min
- Let cool and cut into slides
- Pan fry both sides
- Serve
Make sure to have turnip cake container and steaming pot fit to each other first before proceed!
Recipe by It's My Dish at https://itsmydish.com/turnip-cake/
3.3.3077