Cooking with Little Miss Ling: Turnip Cake/蘿蔔糕
Happy Chinese New Year! 新年快樂! ^_^
There is absolutely nothing happening in Würzburg for Chinese New Year, so in order to have a bit of a sense of occasion, I thought I’d attempt to make my favourite Chinese New Year dish – turnip cake/蘿蔔糕.
Was my first attempt a success or a failure? You’ll have to read on till the end to find out!
3 Chinese sausages/臘腸, finely chopped
35g dried shrimp/蝦米, finely chopped
15 shiitake mushrooms, finely chopped
1kg daikon, grated
1 1/2 teaspoons sugar
2 1/2 teaspoons salt
1 teaspoon chicken stock powder
1/2 teaspoon white pepper
200g rice flour
25g corn starch
- Heat oil in pan over medium high heat. Sauté the Chinese sausage/臘腸 until it releases its own oil. Add the dried shrimp/蝦米 and sauté until fragrant. Add the shiitake mushrooms and sauté until slightly softened. Remove from pan.
- Add more oil to pan as necessary and sauté the daikon. Add sugar, salt, chicken stock powder and white pepper and mix well. Cook until daikon slumps down. Reduce heat to low.
- In a separate bowl, mix together the rice flour, corn starch and water. Add the mixture to the daikon and combine.
- Return the Chinese sausage/臘腸, dried shrimp/蝦米 and shiitake mushrooms to the pan and combine with the daikon mixture. Cook until the mixture dries out.
- Transfer mixture into a lined 20cm/8 inch spring form pan. Steam for 2.5 hours.
- Because my steamer setup wasn’t ideal (the lid was flat and not domed), water condensed into the turnip cake. To dry it out, I placed the spring form pan into a 110°C oven for 10 minutes.
- Let cool completely before slicing. Serve as is, or fry slices over medium high heat until both sides are golden brown.
I think my first attempt at making turnip cake/蘿蔔糕 was pretty successful, don’t you? And yes, it was delicious!
How are you celebrating Chinese New Year?
I wish you 龍馬精神, 出入平安, 笑口常開! ^_^
Recipe adapted from WanTanMien.