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How To make Steamed Turnip Cake
1 lb Corn starch
3 c Water, cold
6 lb Turnips,
-peeled and grated 10 oz Cantonese sausage
-(about 8 sausages) 1/2 c Chinese dried shrimps
6 T Cooking oil
1 t Soy sauce
1/2 t Sugar
2 c Chicken broth
-(or use water -and bouillon cubes) 1/2 c Water
1 T Cooking wine
1 T Sugar
1 1/2 t Salt
1 t Ground pepper
Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with about 3 cups of cold water, by hand. Dice the sausages. Heat about 2 T of oil in a pan and stir fry the sausages and dried shrimps for about 7 mins. Add the soy sauce, cooking wine and about 1/2 t sugar. Stir fry for 1 more minute, remove from heat, and set aside. In a large stock pot, heat up about 4 T of oil, the chicken broth, about 1/2 cup of water, about 1 T sugar, salt and ground pepper. Add the grated
turnip and mix well. Cook, covered, over high heat for about 15 minutes. Grease four 9-inch round cake pans with some shortening. Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 minutes. Place cake mixture in greased pans and steam over high heat for 1 hour and 20 mins.
Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving. NOTES: * An easy recipe for Cantonese salty turnip cakes -- We usually make this cake in winter time. I got this recipe originally from a magazine in Hong Kong. It is a new and easy way to make this Cantonese specialty. I have tried this recipe on about ten Americans. They all like it. * If you don't have a steamer, a 16 quart stock pot can be a very good steamer. Any casseroles that can fit in your steamer can be used instead of cake pans. * Cantonese sausages are usually made with pork cubes. They are made by dehydrating the sausages with cold air and are usually available in the winter time. The diameter is about the same as American breakfast sausages but is about 5 to 6 inches long. The sausages have to be cut into very fine cubes so that they mix well with the turnips. The cake tastes good partly because of the flavor of the sausages. I have never tried anything else. But I think bacon bits might be able to mix well with the turnip mixture. Of course, the cake will taste different with bacon bits. : Difficulty: moderate. : Time: 1 hour preparation, 2 hours cooking and cooling. : Precision: measure the ingredients. : Infan Cheong : Computer Science Dept., U. of Illinois, Urbana-Champaign, Illinois, USA : cheong@uiucdcs.cs.uiuc.edu : Copyright (C) 1986 USENET Community Trust
How To make Steamed Turnip Cake's Videos
Mom's Recipe: Traditional Chinese steamed turnip aka BEST radish cake 蒸萝卜糕
Mom's turnip aka white radish aka daikon cakes are packed with flavour, moist and smooth unlike restaurant and store bought ones that we dry. Watch to find out the ingredients and special techniques she uses to make her radish cakes.
Turnip cake is a Chinese dim sum dish. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish and plain rice flour. It is traditionally called carrot cake in Singapore.
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.
Full written recipe ????
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How to Make Chinese Turnip Cakes (蘿蔔糕) | Dim Sum Style
Growing up, my grandma made the best Turnip Cakes. She would cook them around Chinese New Year as a tradition for good luck food. But you can oftentimes order this dish at Dim Sum restaurants too. In this recipe I'll show you her recipe on how to make these Turnip Cakes from scratch.
The full Printable Recipe is on my website:
Ingredients:
- 1 lb. bag of rice flour
- 2 lb. Asian turnips -or- daikon radish
- 4 cups of water (reference video for details)
- 3 Tbsp. dried shrimp
- 3 links of Chinese Sausage
- 1 Tbsp. dried shallots
- 1 tsp. soy sauce
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. white pepper
I'm using an 8x8 glass container for steaming the Turnip Cakes:
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Traditional CHINESE STEAMED RADISH CAKE | Turnip cake | Lo Bak Gou | Chai Tow Kuay
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Radish cake / Turnip cake is a Chinese dim sum dish made of shredded radish and plain rice flour. I have added ingredients like Chinese sausages, dried prawns and mushrooms which make this radish cake exceptionally delicious.It is traditionally called carrot cake in Singapore, the Chinese word for ‘radish ‘ and ‘carrot ‘ being the same. It is commonly served in Cantonese yum cha and is usually cut into rectangular slices and sometimes panfried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying and soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisines of Hong Kong and China as well as overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year since the word for radish ( chhai -thau) is a homophone for ‘good fortune’( ho’-chhai -thau ) in the Hokkien language.
Dimsum Style - EASY Turnip Cake
#shorts #dimsum #foodie
Chinese Turnip Cake Recipe (Radish Cake) Kayanoya & CiCi Li
Chinese Turnip Cake Written Recipe:
Chinese Turnip cake, also known as white radish cake, is a very popular dim sum dish. It’s usually made with rice flour, white radish, and a variety of fillings. It’s steamed and then pan-fried until golden brown.
Today we are partnering with Kayanoya, and we’ll use Kayanoya Original Dashi Stock Powder to make Chinese Turnip Cake. I’m sure you and your family will enjoy it!
Recipe:
Serve 8×8 turnip cake
Prep time: 30 minutes
Cook time: 1 hour 20 minutes
For the filling:
1 tablespoon oil
2 links Chinese sausage, chopped
3 shiitake mushrooms, chopped
2 tablespoons small dried shrimp, chopped, presoaked
1 ½ tablespoon scallions, white part, minced
2 pounds Chinese white radish, peeled and grated
2 ½ cups water
For the batter:
1 pound rice flour
4 tablespoons cornstarch
Pinch of salt
Pinch of white pepper
2 tablespoons oil
1 package Kayanoya Original Dashi Stock Powder
For the dipping sauce:
2 tablespoons Kayanoya Double Aging Soy Sauce
1 teaspoon sesame oil
1 ½ tablespoons scallions, green part, minced
For the pan-frying:
2 tablespoons oil
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蘿蔔糕是一種很受歡迎的傳統糕點。一般使用在來米粉、白蘿蔔、和其它美味的餡料製成。先蒸到熟,再煎到金黃美味。
今天我和茅乃舍合作。我會使用茅乃舍湯底做蘿蔔糕。我相信您和家人一定會愛上它的!開始吧!
食譜:
準備時間:30 分鐘
烹飪時間:1 小時 20 分鐘
對於餡料:
1 湯匙油
2 根臘腸,切粒
3 個香菇,切粒
2 湯匙小蝦米,切粒,提前浸泡
1 ½ 湯匙蔥白,切花
2 磅白蘿蔔,切絲
2 ½ 杯水
對於麵糊:
1 磅在來米粉
4 湯匙玉米澱粉
少許鹽
少許白胡椒
2 湯匙油
1 包茅乃舍湯底
對於沾醬汁:
2 湯匙茅乃舍二段熟成醬油
1 茶匙芝麻油
1 ½ 湯匙蔥綠,切花
對於平底鍋煎:
2 湯匙油
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Facebook Page:
Where to buy:
Citysuper 銅鑼灣 - 時代廣場/尖沙咀 - 海港城/沙田 - 新城巿廣場/中環 - 國際金融中心/啟德 – AIRSIDE
Products:
Kayanoya Original Dashi Stock Powder 茅乃舍湯底
Kayanoya Original Mushroom Stock Powder 茅乃舍香菇湯底
Kayanoya Original Shrimp Stock Powder 茅乃舍蝦湯底
Kayanoya Double Aging Soy Sauce 茅乃舍二段熟成醬油
Stay in touch with CiCi:
#CiCiLi #AsianHomeCooking #茅乃舎 #日式湯底 #出汁
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Mama's Steamed Chinese Carrot Cake - 萝卜糕
Contrary to the name, this is actually radish / daikon. Not carrot. This is my parent's recipe, but I'm slowly adjusting it to my liking. :)
This Cantonese dish that is commonly found in Chinese dim sum menus and it's my babies's favourite! It's usually prepared during Chinese New Year but delicious food need no occasion! It's great for breakfast, tea break or bring it to a party. Give your family and friends a treat today!
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I'm just a humble stay at home Mom and these are actual meals I cook for my little family.
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