This week on AKwan’s Kitchen, we are making Chinese turnip cake. You will find this “glutinous” dish commonly served in dim sum restaurants and eaten during the Chinese New Year.
Full written recipe after the jump
Ingredients (for a 9-inch loaf pan):
– 2 daikon radishes
– 4 dried mushrooms
– 2 Chinese sausages
– 1 whole slice of Chinese bacon
– 1/4 cup dried shrimps
– 1 tbsp soy sauce
– 1 tbsp Chinese cooking wine
– 1/8 tsp white pepper powder
– 1 cup rice flour
1.) Peel the skin off the daikons and cut off the ends.
2.) Grate all the daikons into a bowl.
3.) Chop up the mushrooms, chinese sausage, chinese bacon, and dried shrimps finely, for the filling.
4.) Add some oil into a pan or wok and stir-fry the filling with some soy sauce, white pepper powder, and Chinese cooking wine, for 2-3 minutes; remove and set aside.
5.) Add the grated daikon and a pinch of salt into the wok and pour in enough water to cover; cover the wok and let boil.
6.) After boiling, drain the daikon well but keep the liquid for later.
7.) In a large mixing bowl, stir in the drained daikon, filling, and rice flour.
8.) As you’re stirring the mixture together, slowly keep pouring in the saved daikon water until the dry flour is able to be all dissolved but the mixture isn’t too watery.
9.) Fill a loaf pan with your mixture.
10.) Place it into a pot and steam for about 40 minutes or so; you know when it’s done if you stick and pull out a chopstick from it and there is nothing sticking to it.
11.) Let it cool to room temperature.
12.) Cut around the loaf pan to separate so you can turn it over and cut into 1-inch slices.
12.) You can serve as-is with some hoisin sauce or you can pan-fry each slice further until both sides are golden brown.
Enjoy. Nom nom nom!
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