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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
Dimsum Style - EASY Turnip Cake
#shorts #dimsum #foodie
Steamed Radish Cake - 萝卜糕
Recipe at:
Steamed radish cake is a very traditional dim sum dish that’s often served in dim sum restaurants. It’s affordable to make, and can be whipped up simply for a party at your home!
While many recipes out there introduce the radish cake by pan frying it, we’ll explore steaming this radish & rice flour combo by adding in chinese wine sausage and dried shrimps - the end result is mouthfuls of savoury bliss meant for a nice home-cooked dim sum treat!
#themeatmensg #zichar #radishcake #dimsum #sgrecipes #easyrecipes
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
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
-----
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
© All Rights Reserved.
CLASSIC Chinese Turnip Cake (ft. my Chinese Grandma)
Hey Everyone, in this video we make Chinese Turnip Cake (Lo Bak Go 萝卜糕).
You commonly find it in Chinese Dim Sum Restaurants and in Southern Chinese cuisine.
As you can see my “popo” likes to do everything by feel using a mug lol so the rough recipe is below.
Ingredients:
2 large daikon peeled (2lbs)
1 cup of rice flour
2 tbsp of wheat starch or corn starch
1 cup of water
salt
white pepper
4 Chinese sausages
scallions (optional)
Procedure:
Dice your Chinese sausage and peel the skin off of it if you choose. Saute it in a saucepan for roughly 5 min on low heat. You don't have to add oil or brown it. You just want to open up the flavors.
Use a cheese grater to grate the daikon If you can't grate the entire piece, you can cut it into small pieces. Then add the daikon to a large pot with 1 cup of water and 1 pinch of salt, cover it and boil for 20-30 min. Then set it to the side to cool. The daikon will break down and become soft in texture.
Then in a large bowl, measure out 1 cup of rice flour, 2 tbsp of wheat starch, a pinch of salt, a pinch of white pepper, and a half cup of the water that you cooked the daikon in (if you don't have enough water, use regular warm water) and mix together. The daikon should be warm at this stage. It should look like glue but you should still be able to stir it. When the mixture is incorporated add 2 cups of cooked turnip and roughly 1/4 cup of Chinese sausage. You can add more if you like.
Once incorporated add the mixture to a greased pan and steam for 1 hour. 30 min into the cooking process, take the lid off and replenish the water at the bottom if necessary. When it's ready the turnip cake should not stick when you put a chopstick in it to pierce it.
You can enjoy it right away. Or let it sit overnight and pan-fry it with a little bit of oil the next day. That's how they do it at the Dim Sum Restaurants.
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#chinesecooking #chinesefood #turnipcake
No-Steam Radish Cake | In the Kitchen with Mandy Lee
Mandy Lee is rethinking one of the most beloved Cantonese dishes: radish cake. Instead of creating more humidity in her kitchen and racking up a big gas bill, she is pan-frying her radish cake to golden brown perfection. Before serving, the radish cake is topped with flavorful Mushroom XO Sauce and a gooey onsen egg. GET THE RECIPE ►►
PREP TIME: 20 minutes
COOK TIME: 2 hours
MAKES: 6 cakes
INGREDIENTS
Radish Cake
1 pound (450g) peeled daikon/Chinese white radish, see note*
2 cups (480g) neutral tasting stock such as store-bought pork stock or chicken stock
1/2 teaspoon fine sea salt
tap here
1 1/2 cups (195g) white rice flour (not glutinous/sweet rice)
cornstarch, for dusting
freshly ground black pepper, to taste
Mushroom XO Sauce
1/2 pound (225g) fresh shitake mushroom, or other varieties but try not to use button mushrooms
8 tablespoons vegetable oil, divided
1/4 cup (25g) dried shrimp
1 tablespoon shaoxing wine, cognac, or sherry
3 garlic cloves, peeled
2 small shallots, peeled
1/4 teaspoon granulated sugar
1/4 teaspoon ground white pepper
2 links of cantonese sausages, diced
1 small handful of dried red chili flakes
1 tablespoon oyster sauce
6 onsen eggs, to serve
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Turnip cake (蘿蔔糕) - How to make turnip cake (Dim Sum style)
Turnip cake (lo bak gou / 蘿蔔糕) brings me back the fond memory of my childhood seeping a pot of bottomless Pu'er tea with my father in the dim sum house every Sunday morning.
Besides the barbecue pork bun, shrimp dumpling, and Shumai, pan-fried turnip cake is the one dessert I always order whenever the lady trundles her cart with towers of bamboo steamers full of dim sum passing by.
These days I don’t go for my breakfast yum cha session anymore. I make it at home and add some extra ingredients to make it even more delectable.
Recipe :
It is not hard to make turnip cake at home. I have divided this turnip cake recipe into a few steps. Each step can be done separately and even at a different time.
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Clear Day
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