RCI-SN.003.0088.001
Chinese New Year Turnip Cake
This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- Chinese dried mushrooms8 ouncessoaked overnight in water
- dried shrimp⅓ cupsoaked in water overnight and drained
- pork sausage1 poundsliced
- 1 tablespoon
- 2 slices
- turnips3 unitshredded
- 1½ teaspoons
- 2 teaspoons
- ½ teaspoon
- 1 tablespoon
- white rice flour⅔ pound
Method
1
Chop the soaked Chinese dried mushrooms and sliced pork sausage into small, even pieces.
2
Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat, then add the pork sausage pieces and stir-fry until they release their fat and the edges brown slightly, about 3-4 minutes.
4 minutes
3
Add the 2 slices of fresh ginger root, the chopped mushrooms, and the drained dried shrimp to the wok and stir-fry for 2-3 minutes to combine the aromatics and infuse the oil.
3 minutes
4
Add the shredded turnips to the wok and stir-fry, breaking up any clumps, for 5-6 minutes until the turnips begin to soften.
6 minutes
5
Sprinkle the Chinese five-spice powder, 2 teaspoons salt, ½ teaspoon chicken bouillon granules, and 1 tablespoon ground white pepper over the turnip mixture and stir well to distribute the seasonings evenly.
6
Remove the wok from heat and cool the mixture slightly, then remove the ginger slices and discard them.
7
In a large mixing bowl, add the ⅔ pound white rice flour and gradually pour in 2 cups boiling water while stirring constantly to create a smooth batter with no lumps.
2 minutes
8
Fold the cooled turnip and sausage mixture into the rice flour batter until evenly distributed.
9
Lightly oil a 9-inch square baking pan or steaming pan with the remaining 1 tablespoon vegetable oil and pour the batter into it, spreading it evenly.
10
Steam the turnip cake over boiling water in a wok, bamboo steamer, or large pot for 50-60 minutes until a skewer inserted in the center comes out clean.
55 minutes
11
Remove the cake from the steamer and let it cool for 10-15 minutes until firm enough to handle, then turn it out onto a cutting board.
12
Slice the cooled turnip cake into 1-inch thick pieces and pan-fry them in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden brown and crispy on the outside.