My best Turnip cake

Name: My best Turnip cake
Cuisine: British
Ingredients: 907 g Chinese turnip; 227 g regular rice flour; 1.5 cup water; 28.3 g dried shrimp; 1 piece Chinese sausage; 1.5 tsp salt 1 tbsp vegetable oil; 1 tbsp corn oil; 1 tsp sesame oil; 2 clove garlic; 2 tsp chicken bouillon; 0.50 tsp white pepper; 2 pieces green onion

Bee Vinitra @cook_24600183

My best Turnip cake

Bee Vinitra @cook_24600183

Saved

Ingredients

907 gChinese turnip
227 gregular rice flour
1.5 cupwater
28.3 gdried shrimp
1 pieceChinese sausage
1.5 tspsalt 1 tbsp vegetable oil
1 tbspcorn oil
1 tspsesame oil
2 clovegarlic
2 tspchicken bouillon
0.50 tspwhite pepper
2 piecesgreen onion

Saved

Steps

1

Dried shrimp (28.3 g) - wash, soak, and mince
Chinese sausage (1 piece) - wash, and mince. Save some for garnishing at the end!
garlic (2 clove) - mince
green onion (2 piece) - mince
turnip (907 g) - cut off and weigh out the exact amount of turnip you need. Then we'll peel, wash, and shred it with a knife or grater.
2

For our regular rice flour (227 g) - weigh out the amount you need, then mix with water (1.5 cup).
3

Set the stove to high heat, and heat the pan for a few minutes with vegetable oil (1 tbsp).
Cook the garlic and dried shrimp for about 30 seconds.Then Chinese sausage for about 30 seconds. Add the turnip, stir the wok, cover the wok, and cook it for 6-7 minutes.Add salt,chicken bouillon,white pepper and sesame oil.
Mix the flavors around the wok, cover, and cook for another 2-3 minutes. The main cue is for the water to be released from the turnip, and then for the water to start boiling.
4

Cutting out a circle of parchment paper to line the bottom. spreading oil around the inner rim of the cake pan
5

Slowly add the rice flour mixture. Make you do not pour it all in at once and that you continuously stir the mixture to ensure you don’t produce lumps. Stir and cook the mixture for about 2 minutes. Transfer our mix to the cake pan, flatten out the surface, and spread corn oil (1 tbsp) around the surface with a spoon.
Steam it for 20 minutes on high heat, and another 20 minutes on medium heat or until toothpick comes clean
6

While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
Afterwards, we'll carefully remove the cake pan from the steamer. If you'd like, you can garnish with green onion.
Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.
7

Once it's cooled, you can take the turnip cake out from the pan.
Put a plate over the pan,
Turn the cake pan upside down onto the plate
Place another plate on the other side of the cake
Turn the cake upside down (so it becomes right-side-up)
8

Then, slice the cake however you'd like. If you're pan frying, then little rectangles are perfect.