CHINESE NEW YEAR TURNIP CAKE
This is not a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the Dim-Sums in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten hot after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Provided by Member 610488
Categories Breads
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and sauté for 1/2 minute.
- Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and sauté a bit.
- Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed.
- Extract ginger slices from mixture.
- Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix inches.
- Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
- Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water.
- Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one).
- When 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.
Nutrition Facts : Calories 608.4, Fat 28.1, SaturatedFat 7.8, Cholesterol 54.5, Sodium 1342.1, Carbohydrate 73.8, Fiber 7, Sugar 3.3, Protein 18.8
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