😋 Preserving my dad's Turnip Cake recipe (萝卜糕)

By Made With Lau · 90 min

Ingredients

Instructions

1. Wash, soak and mince the dried shrimp; wash and mince the Chinese sausage, keeping some back for garnish; mince the garlic and green onion.
2. Cut off the turnip ends, weigh out 2 lb, peel, wash and shred it.
3. Weigh out 8 oz regular rice flour and mix it with 1.5 cups water.
4. Heat the wok on high with 1 tbsp vegetable oil until it shimmers and ripples but does not smoke.
5. Cook the garlic and dried shrimp for about 30 seconds, then the sausage (reserving some for garnish) for about 30 seconds.
6. Add the turnip, stir, cover and cook for 6-7 minutes.
7. Add 1.5 tsp salt, 2 tsp chicken bouillon, 0.5 tsp white pepper and 1 tsp sesame oil, mix well, cover and cook 2-3 more minutes until the turnip releases its water and that water starts to boil.
8. Stir in the rice flour mixture slowly, a little at a time, stirring constantly to avoid lumps, then cook 2 minutes until thickened.
9. Meanwhile, line the bottom of a cake pan with a parchment circle and oil the inner rim. Bring a filled steamer to a boil on high.
10. Transfer the mixture to the pan, flatten the top, and spread 1 tbsp corn oil over the surface with a spoon.
11. Steam covered: 20 minutes on high heat, then 20 minutes on medium heat, or about 30-35 minutes in a shallow pan (about 40 minutes was needed in the creator's pan). It is done when a chopstick inserted into the cake comes out clean.
12. Scatter the reserved sausage over the pan, cover and steam 30 seconds. Remove the pan and garnish with green onion if desired.
13. Cool to room temperature, then refrigerate 4-8 hours before slicing.
14. Unmold by placing a plate over the pan, inverting it, placing a second plate on the cake's other side and inverting again so it sits right side up. Slice into rectangles.
15. Pan fry in a hot oiled pan on high for 4-7 minutes per side until golden brown.

Summarized from Made With Lau's video. Watch it for the details.

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GarlicScallionSausageDried shrimpTurnip