Traditional Radish Cake 傳統蘿蔔糕

Preparation time: 30mins
Total cooking time: 2 hours (1 x 8”cake)
Equipment: Sift, Large Bowls, Wok, Grater

Chinese White Radish 白蘿蔔 = 1kg
Wheat Starch 澄麵 = 4 Tbsp
Rice Flour 粘米粉 = 170g

Chinese Sausage 臘腸 = 40g (diced)
Chinese Blood Sausage 潤腸 = 40g
Chinese Bacon 臘肉 = 45g
Chinese Mushroom 冬菇 = 45g
Chinese Dried Shrimps 蝦米 = 55g
Unsalted Chicken Broth 無鹽雞湯 = 3/4cup
Salt 鹽巴 = 20g
White Ground Pepper 白胡椒 = 10g

Preparation

1. Soak and rinse the dried shrimps and Chinese mushroom in hot water at least 30 mins to soften, drain well and dice finely.

2. Blanch Chinese sausages and Chinese bacon in boiling water for 2 to 3 minutes to clean and remove excess oil, drain well and dice finely.

3. Grate the turnip into thick strips to create texture, add salt and keep any excessive water for later stage.

4. Sift and mix the rice flour with wheat flour in a large bowl.

Cooking

1. Add 2 tablespoons of oil in a non-stick wok, sauté Chinese sausages and Chinese bacon dices over medium heat. Toss in dried shrimps and Chinese mushroom, continue to sauté until well combined.

2. Add the grated turnips and cook until tender and translucent, sprinkle in the White ground pepper. Fold in the sausages, bacons, shrimps and mushroom and mix well. Remove the mixture from heat and set aside. Make sure it is cooled for 1 hour before proceeding to next step.

3. By intervals, stir in the chicken broth, rice flour and wheat starch into the large bowl of mixture. Add water if the turnip is too dry, thick consistency is desired.

4. Pour the mixture into a greased 8-inch round heat-proof container. Steam over high heat with cover for 45 to 60 minutes. Check the water level and replenish. Let it cool and refrigerate with cover for 4 hours.

5. Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with chilli sauce, ketchup or with soy sauce! Xin Nian Kuai Le !

Tip:

Insert a chopstick into the middle part of the steaming cake. If it comes out clean, the cake is cooked through.

Buying turnips:

• Choose the heavy one. That means the turnip consists more water inside.

• The skin of turnip should be thin and translucent. It’s a young one. If necessary, purchase on the day of making.

• If you don’t cook the turnip on the day you buy, trim off the green stem on top. It can be kept for a few days more without growing old and sturdy.