Turnip Cake

Turnip Cake

Turnip cake is a classic Hong Kong dim sum dish, and many families make it at home, especially during the Chinese New Year. The radish cake has a soft and glutinous texture and a strong aroma of cured meat. It has a unique flavor when served with soy sauce or sweet soy sauce. This traditional radish cake is mainly made of white radish, sticky rice flour, Chinese sausage, bacon, mushrooms and dried shrimps. It can be enjoyed directly after steaming, or it can be sliced and fried to add a layer of flavor.

Ingredients
Steps
  1. Wash the mushrooms and soak them in water for 2 hours.
  2. Soak dried shrimps in water for about 15 minutes.
  3. Steam the sausage and bacon for 10 minutes. Steaming the bacon first can remove some of the oil and make it easier to cut into pieces.
  4. Dice the sausage and bacon.
    Dice the sausage and bacon.
  5. Dice the soaked mushrooms and dried shrimps.
    Dice the soaked mushrooms and dried shrimps.
  6. Heat a wok with a little oil, put in the sausage and bacon, stir-fry to release the oil, then add a little wine.
    Heat a wok with a little oil, put in the sausage and bacon, stir-fry to release the oil, then add a little wine.
  7. Add dried shrimps and mushrooms. The mushrooms will absorb the oil from the sausage and cured meat.
    Add dried shrimps and mushrooms. The mushrooms will absorb the oil from the sausage and cured meat.
  8. Peel the radish. If the skin is uneven, peel one or two more layers. After peeling the radish, cut it into thick shreds.
    Peel the radish. If the skin is uneven, peel one or two more layers. After peeling the radish, cut it into thick shreds.
  9. Measure the weight of the shaved radish to determine the amount of glutinous rice flour. The ratio of radish to glutinous rice flour is 7:1.
    Measure the weight of the shaved radish to determine the amount of glutinous rice flour. The ratio of radish to glutinous rice flour is 7:1.
  10. Measure the rice flour, put it into a bowl, add 20-30g of wheat starch and mix well.
    Measure the rice flour, put it into a bowl, add 20-30g of wheat starch and mix well.
  11. Chop shallots.
  12. Clean the wok after frying the sausage and bacon.
  13. Heat oil in a wok, sauté shallots, then add radish and stir-fry.
    Heat oil in a wok, sauté shallots, then add radish and stir-fry.
  14. Stir-fry for 3-5 minutes, then add pepper, a small piece of sugar, and half a teaspoon of salt.
    Stir-fry for 3-5 minutes, then add pepper, a small piece of sugar, and half a teaspoon of salt.
  15. After stir-frying the radish for 3-4 minutes, if the radish releases water, no water is needed. Otherwise, add about 100 grams of water.
    After stir-frying the radish for 3-4 minutes, if the radish releases water, no water is needed. Otherwise, add about 100 grams of water.
  16. When the radish turns translucent, turn off the heat. Add rice flour and wheat flour while the wok is still hot.
    When the radish turns translucent, turn off the heat. Add rice flour and wheat flour while the wok is still hot.
  17. Mix the flour and radish together and stir vigorously!
    Mix the flour and radish together and stir vigorously!
  18. Add the preserved dried shrimps and mix well with the batter.
    Add the preserved dried shrimps and mix well with the batter.
  19. Spray oil in an 8-inch bowl, add the batter, and sprinkle bacon, dried shrimp, etc. on top for decoration.
    Spray oil in an 8-inch bowl, add the batter, and sprinkle bacon, dried shrimp, etc. on top for decoration.
  20. Boil water in a pot, put the basin into the pot, and steam it for 60 minutes. Pay attention to the water level in the pot and add water when necessary.
    Boil water in a pot, put the basin into the pot, and steam it for 60 minutes. Pay attention to the water level in the pot and add water when necessary.
  21. After 60 minutes, insert a chopstick into the cake. If the chopstick does not stick to the batter, the cake is cooked.
    After 60 minutes, insert a chopstick into the cake. If the chopstick does not stick to the batter, the cake is cooked.
Languages
Turnip Cake - English version
Gâteau de navet - Français (French) version
萝卜糕 - 简体中文 (Simplified Chinese) version
Pastel de nabo - Española (Spanish) version
Rettichkuchen - Deutsch (German) version
大根餅 - 日本語 (Japanese) version
무떡 - 한국인 (Korean) version
ขนมหัวไชเท้า - แบบไทย (Thai) version
Torta di ravanello - Italiana (Italian) version
Kue Wortel - Bahasa Indonesia (Indonesian) version