Chinese Turnip Cake

 

Turnip cakes are something that you always see at dim sum. I’ve never tried to make it myself. I came across a Turnip Cake powder mix so decided to try it. It wasn’t too hard to make. The only time consuming part is having to grate the turnip. Turnip cakes are usually made with dried shrimp but I omitted it since my 2^nd daughter has allergies to shrimp. Instead, I only used 1 turnip, scallions, Chinese sausage, and shitake mushrooms. It was the first time that my 2^nd daughter was able to try a turnip cake and she really liked it! Next time, I would add a little more salt/seasoning to the mixture. If I didn’t have the turnip cake powder, I think I could probably make it myself at home. I would use this recipe from The Woks of Life.

Storage: I was able to store leftovers in the freezer. It was very easy to reheat. Just thaw a little and then pan-fry them. 

 Turnip Cake

 Ingredients:

1 white turnip, peeled and grated

350 ml water

Salt and/or chicken bouillon powder

2 Chinese sausage, steamed

4 dried shitake mushroom, soaked for a few hours

Bunch green scallions

250 g Turnip cake powder

1 cup water

Square pan

 

Directions:

1.      Cook grated turnip with 350 ml water for 10 min. Season with salt and/or chicken bouillon powder

2.      Dice Chinese sausage, mushrooms, and scallions

3.      Mix 250 g of turnip cake powder with 1 cup water

4.      Combine everything together

5.      Spray square pan with non stick spray and pour into square pan.

6.      Steam high for 40 min. Put parchment paper on top so water doesn't get in

7.      When finished steaming, take the pan out and let it cool and then cut.

8.      Pan fry turnip cake (optional)