Chinese New Year Turnip Cake Recipes

CHINESE TURNIP CAKE (萝白糕)

Steps:

• We'll be prepping several ingredients here:
• We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
• While our wok is cooking, we'll prepare our cake pan by:
• Slowly add the rice flour mixture. Make you do not pour it all in at once and that you continuously stir the mixture to ensure you don't produce lumps.
• To tell if the cake is done, you can stick a chopstick straight into the pan.
• While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
• Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:

CHINESE NEW YEAR TURNIP CAKE

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.