Recipe #40 · The Cake Cookbook
Chinese New Year Turnip Cake
Ingredients
- 2 tablespoons vegetable oil Hea
- 8 ounces Chinese dried mus mushrooms, soaked overnight in Remov water wok
- 1/3 cup dried shrimp, soaked in sti water overnight and drained spi
- 1 pound pork sausage, sliced tog
- 1 tablespoon vegetable oil
- Tur
- 2 slices fresh ginger root to
- 3 turnips, shredded tos
- 1 1/2 teaspoons Chinese five- 9x2 spice powder
- 2 teaspoons salt Cle
- 1/2 teaspoon chicken bouillon on granules sim
- 1 tablespoon ground white pepper use
- 2/3 pound white rice flour ste rac ref
Method
- 1
t 2 tablespoons oil in a wok or large skillet over high heat.
- 2
Add hrooms, shrimp and sausages and saute for 1/2 minute. e from skillet and set aside.
- 3
Heat 1 more tablespoon oil in /skillet.
- 4
Add ginger and saute a bit.
- 5
Add shredded turnips and r fry for about 3 minutes (do NOT remove turnip water).· 3m
- 6
Add 5- ce powder, salt, chicken bouillon and white pepper and toss all ether until evenly distributed. Extract ginger slices from mixture. n off heat.
- 7
Top turnip mixture with rice flour and use chopsticks toss and mix flour in evenly.
- 8
Add reserved sausage mixture and s to mix in.
- 9
Remove mixture from wok/skillet and place into a inch deep round cake pan. an wok/skillet, fill with water and bring to a boil.
- 10
Place cake pan a round wire rack over boiling water.
- 11
Reduce heat to low and let mer, steaming cake 'batter', for 45 minutes. (Note: you can also a large bamboo steamer if you have one). When 'cake' is amed through, slice into pieces and serve hot OR cool on wire k before covering tightly with plastic wrap and placing in rigerator to chill.· 45m