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Chinese New Year Turnip Cake

SUBMITTED BY: Carol, Chung Chi Wa

"This recipe is handed down from my mom's mom. 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!!)"

RECIPE RATING:

Read Reviews (7)

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons vegetable oil
8 ounces Chinese dried mushrooms, soaked overnight in water
1/3 cup dried shrimp, soaked in water overnight and drained
1 pound pork sausage, sliced
1 tablespoon vegetable oil
2 slices fresh ginger root
3 turnips, shredded
1 1/2 teaspoons Chinese five-spice powder
2 teaspoons salt
1/2 teaspoon chicken bouillon granules
1 tablespoon ground white pepper
2/3 pound white rice flour

DIRECTIONS

Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and saute 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 in. 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.

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REVIEWS

Reviewed on Jan. 25, 2004 by MUITAO0915

Even though the overall recipe was very rich in chinese mushrooms and the use of dried... MORE

Reviewed on Jan. 25, 2004 by LSOOHOO

I remember making these cakes when I was growing up. Our grandmother would let us help her... MORE

Reviewed on Jan. 25, 2004 by MARTHABLAC

I really enjoyed this dish and have made it Thurday for the first time and again on Sat for a... MORE

Reviewed on Feb. 8, 2008 by Cazuela

The cake had great flavor but I think the mushrooms, shrimp, and sausage should be chopped... MORE

Reviewed on Aug. 25, 2008 by Caroline C

I'be never had anything like this before, so I had absolutely no idea how it would turn out. I... MORE

Reviewed on Jul. 26, 2008 by privchef

The best I've had in this country. MORE

Reviewed on Jul. 12, 2006 by LBOWZ

I don't know where I went wrong with this one, but it wasn't to my tastes. Sorry. MORE