Hong Kong Style Turnip Cake

HONG KONG STYLE RADISH CAKE

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INGREDIENTS:

500g radish (白萝卜)

15g tung min flour (澄面粉)

150g rice flour (粘米粉)

20g corn starch (太白粉)

500ml water

2 nos. shallots, sliced

40g dried shrimps

1-2 nos. chinese preserved sausages (腊肠)

4 nos. dried mushrooms

2 tbsp oil, for frying

A little oil for greasing

Seasoning;

1 1/2 tsp salt

1 1/2 tsp sugar

1 tsp sesame oil

Pepper, to taste

METHOD:

Shred radish. Set aside.
Clean and soak both dried shrimps and dried mushrooms until soften. Chop dried shrimps slightly. Cut mushrooms into small cubes. Cut sausages into small cubes.
Grease a pan with some oil.
Place tung min flour, rice flour and corn starch in a mixing bowl. Pour water into flours and stir well.
Heat up 2 tbsp of oil in a pan/wok. Fry sliced shallots until fragrant. Add in radish, dried shrimps, sausages and mushroom and continue to fry. Season with the seasoning ingredients.
Pour the flour mixture into the pan. Cook until the mixture thickens.
Place the thick batter into the greased pan prepared earlier. Steam at high fire for 1 hour.
Set aside. Slice when radish cake is cool.

NOTE:

Radish Cake is no stranger to the chinese communities all around the world. It is usually served in Chinese restaurants as one of the most favourable choices of dim sum.
You are free to adjust the water content of this recipe to achieve the softness that you prefer.
Do not worry when the turnip cake looks uncooked after the cooking time. The radish cake will be totally set when allowed to cool. However, avoid filling the batter to more than half of the height of the pan. This may result in additional cooking time.

Made on 21-06-03

Written on 22-06--03