Chinese New Year Turnip Cake Recipes
CHINESE NEW YEAR TURNIP CAKE
This is not a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the Dim-Sums in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten hot after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Provided by Member 610488
Categories Breads
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and sauté for 1/2 minute.
- Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and sauté a bit.
- Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed.
- Extract ginger slices from mixture.
- Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix inches.
- Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
- Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water.
- Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one).
- When 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.
Nutrition Facts : Calories 608.4, Fat 28.1, SaturatedFat 7.8, Cholesterol 54.5, Sodium 1342.1, Carbohydrate 73.8, Fiber 7, Sugar 3.3, Protein 18.8
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- Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the radish that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.
- Clean your wok or pan and place it over medium heat. Add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
- Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes.
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