Chinese Turnip Cake 萝白糕 Recipes
CHINESE TURNIP CAKE (萝白糕)
Learn how to make this classic Cantonese dim sum dish & Chinese New Year favorite!
Provided by Made With Lau
Categories main course
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- We'll be prepping several ingredients here:
- We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
- While our wok is cooking, we'll prepare our cake pan by:
- Slowly add the rice flour mixture. Make you do not pour it all in at once and that you continuously stir the mixture to ensure you don't produce lumps.
- To tell if the cake is done, you can stick a chopstick straight into the pan.
- While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
- Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:
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- Rinse the shiitake mushrooms and dried shrimp separately with tap water and gently rub them to remove any dirt. Place each ingredient into a different bowl. Add hot water to cover. Soak for 15 minutes, or until the ingredients turn soft. Drain and dice into small pieces.
- Add the Chinese sausage into a large nonstick skillet and heat it over medium heat. Cook until the sausage is lightly browned and some oil is rendered off, 5 minutes or so.
- Prepare 1 to 2 glass tupperware or baking dishes that can fit into your steamer. I used two 4.5” x 4.5” (11cm x 11 cm) glass containers to cook two batches. If you have a large wok or steamer, you might be able to fit an 8” x 8” (20cm x 20cm) baking pan in it. You’ll only need to cook one batch in this case. If you’ll be cooking in two batches, cover the uncooked batter with plastic wrap to prevent it from drying out.
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- Peel and remove the ends of the turnip. Cut the turnip into half or thirds to make it easier to cut if it is larger than 6 inches long.
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