Another classic and traditional Chinese New Year Recipe ! Turnip Cake is one of the classic dishes during this time of the year. It can be a snack, a side dish or even a main course recipe. Nevertheless it’s a mushy goodness that you can’t resist. Last year, we released our Nian Gao – Chinese New Year Sweet Rice Cake (黃金年糕…步步高陞 ) recipe. If you like a sweeter and stickier texture try this one instead! If you don’t know which one you might like, try both!
In tradition like last year , we will have many wonderful Chinese New Year recipes coming your way. If you can’t wait check out our last year’s Chinese New Year Recipes 2023!
INGREDIENTS:
- 1200g turnip
- 300g rice flour
- ½ strip of chinese cured pork
- 2 chinese sausage
- 2 liver sausage
- 5g white pepper
- 10g salt
- 10g sugar
- 5g sugar
- 600g of water
INSTRUCTIONS:
Peel and cut the turnip into thick strips for the half of the radish. Grind the other half of the turnip to thin strips.
Wash chinese cured pork, chinese and liver sausage and dry them out. Steam them for about 10 minutes. Then peel off all the outer layers of sausages and cured pork. Cut them into pieces.
Mix up rice flour, white pepper, salt and 5g of sugar and 300g of water.
Add 300g of water with thick strips of radish on medium heat. After boiling, cook for 5 minutes and add the thin strips, continue to cook for another 5 minutes.
Add 1 tsp of oil on the wok and fry the cured pork, chinese sausage and liver sausage until the fats start to turn transparent.
Turn to medium heat.. Put the cooked radish with water. After boiling, turn off the heat.
Add the mixture of rice flour and stir them evenly immediately.
Add one layer of oil in the container for turnip cake. Put the stirred radish into the container and steam for 50 minutes.
After the turnip cake cools down, cut them into pieces. Add 2 tbsp of oil and cook both sides of turnip cakes. serve.
TIPS
- Peeling deeper into the turnip results in a sweeter taste
- If you want to cut the turnip cake nicely, we have to cool down the turnip cake after steaming or put them into the fridge for one night then cut
- To avoid the overflow, we have to put 80 percent of radish before steaming.
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Turnip Cake 蘿蔔糕 (步步高升）
Ingredients
- 1200 g turnip
- 300 g rice flour
- ½ strip of chinese cured pork
- 2 chinese sausage
- 2 liver sausage
- 5 g white pepper
- 10 g salt
- 10 g sugar
- 5 g sugar
- 600 g of water
Instructions
- Peel and cut the turnip into thick strips for the half of the radish. Grind the other half of the turnip to thin strips.
- Wash chinese cured pork, chinese and liver sausage and dry them out. Steam them for about 10 minutes. Then peel off all the outer layers of sausages and cured pork. Cut them into pieces.
- Mix up rice flour, white pepper, salt and 5g of sugar and 300g of water.
- Add 300g of water with thick strips of radish on medium heat. After boiling, cook for 5 minutes and add the thin strips, continue to cook for another 5 minutes.
- Add 1 tsp of oil on the wok and fry the cured pork, chinese sausage and liver sausage until the fats start to turn transparent.
- Turn to medium heat.. Put the cooked radish with water. After boiling, turn off the heat.
- Add the mixture of rice flour and stir them evenly immediately.
- Add one layer of oil in the container for turnip cake. Put the stirred radish into the container and steam for 50 minutes.
- After the turnip cake cools down, cut them into pieces. Add 2 tbsp of oil and cook both sides of turnip cakes. serve.
Notes
- Peeling deeper into the turnip results in a sweeter taste
- If you want to cut the turnip cake nicely, we have to cool down the turnip cake after steaming or put them into the fridge for one night then cut.
- To avoid the overflow, we have to put 80 percent of radish before steaming.
