Chinese Turnip Cake

Turnip cake is a classic item on the dim sum menu.It is also traditional at New Year's where it represents rising good fortune. It is equally good served at lunch or as an appetizer to a Chinese inspired meal.

• 2 tablespoons dried shrimp
• 4 Chinese dried black mushrooms
• 1 1/2 pound white turnips
• 2 cups water
• 1/2 cup chopped Chinese sausage
• 1 1/2 cups rice flour
• 1/2 teaspoon salt
• 3 scallions, green part only, finely sliced
• Hoisin sauce

METHOD

Soak shrimp in warm water for 20 minutes. In separate bowl, soak mushrooms in warm water for 20 minutes.

While shrimp and mushrooms are soaking, peel and grate turnips. Bring water to boil. When boiling, add turnips, lower heat and cook for 10 minutes or until turnips are soft.

Remove shrimp and mushrooms from water. Drain and pat dry. Chop into fine pieces. Add with chopped sausage to turnip mixture.

With a whisk, slowly stir in rice flour and salt.

Pour into a 9 inch cake pan and steam on a rack in large pot for 1 to 1 1/2 hours. The Chinese use the wok for this. Be sure to watch the level of the water used for steaming. Test for doneness as you would with any cake, by inserting a toothpick in the center. When it comes out clean, cake is done.

Cool cake slightly. Cut into squares the size of a brownie. Garnish with scallions and hoisin sauce.

Alternatively, the small cakes can be fried in a little oil until golden and then garnished.

Serves 4 - 6

This recipe from www.inmamaskitchen.com.

Contributor: John Liang for Karen Liang

back to article on Chinese New Year

Tip: Bacon is a acceptable substitute for Chinese sausage which is a hard sausage, akin to Italian salami. You are after the crunch to surprise the palate when eating the soft cakes.

 

 

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