Ingredients for Chinese New Year Turnip Cake recipe
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
9×2 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.
