Turnip Cakes Recipe

1. Shredded radish, or shredded, set aside.

2. Dice the Chinese sausage or bacon, soak or fry the dried shrimp until fragrant, set aside.

3. Find a container, put sticky rice flour, clear noodles, salt, sugar, pepper, water, stir well into powdered water, set aside. The sugar is used to remove the bitterness of the radish, and the pepper is used to enhance the fragrance and neutralize the coldness of the radish, so the amount can be based on personal preference.

4. Heat oil in a pot, saute sausages until fragrant, add in dried shrimps, stir fry evenly, set aside for later use. Fry the shredded radish in the pot, do not add water, stir fry until the water is reduced and the shredded radish becomes soft, turn off the heat.

5. Put the diced sausage, dried shrimp, and powdered water into the pot of shredded radish quickly, stir fry evenly, and move quickly, the powdered water quickly thickens into a semi-solid body, filling the shredded radish.

6. Put the ingredients in the pot on a plate and steam for 45 minutes. The pans are oiled beforehand for easy demoulding.

7. The steamed carrot cake is very soft. Don’t rush to unmold. After cooling, put it in the fresh-keeping layer of the refrigerator (the layer that does not freeze) and freeze for one night. You can unmold and slice it the next day and fry until fragrant.

Turnip Cakes Recipe

The taste is salty and umami. The main ingredients are wheat flour, white radish, sausage, and the accessories are dried shrimp.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Beverages, Side Dish

Cuisine Chinese

Servings 4

Calories 185 kcal

Ingredients

  

• 800 g Peeled radish 800 grams
• 120 g Sticky rice 120 grams
• 40 g wheat flour
• 160-250 g Water 160-250 grams according to personal taste
• 1 teaspoon Salt 7 grams
• 1 Chinese sausage Cantonese style
• 10 Dried shrimp
• 2 teaspoon Sugar
• ⅓ teaspoon Pepper

Instructions

 

• Shredded radish, or shredded, set aside.
• Dice the Chinese sausage or bacon, soak or fry the dried shrimp until fragrant, set aside.
• Find a container, put sticky rice flour, clear noodles, salt, sugar, pepper, water, stir well into powdered water, set aside. The sugar is used to remove the bitterness of the radish, and the pepper is used to enhance the fragrance and neutralize the coldness of the radish, so the amount can be based on personal preference.
• Heat oil in a pot, saute sausages until fragrant, add in dried shrimps, stir fry evenly, set aside for later use. Fry the shredded radish in the pot, do not add water, stir fry until the water is reduced and the shredded radish becomes soft, turn off the heat.
• Put the diced sausage, dried shrimp, and powdered water into the pot of shredded radish quickly, stir fry evenly, and move quickly, the powdered water quickly thickens into a semi-solid body, filling the shredded radish.
• Put the ingredients in the pot on a plate and steam for 45 minutes. The pans are oiled beforehand for easy demoulding.
• The steamed carrot cake is very soft. Don't rush to unmold. After cooling, put it in the fresh-keeping layer of the refrigerator (the layer that does not freeze) and freeze for one night. You can unmold and slice it the next day and fry until fragrant.

Notes

1. Cantonese-style radish cake is mainly radish, not too much flour, about five catties of radish and one catty of flour.
2. Generally, sticky rice flour is used. If there is no clear surface, then replace it with the same amount of sticky rice flour.

Keyword Turnip Cakes Recipe