Turnip cake
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| Turnip cake | |||||||||||
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| Traditional Chinese: | 蘿蔔糕 | ||||||||||
| Simplified Chinese: | 萝卜糕 | ||||||||||
| Hanyu Pinyin: | luóbo gāo | ||||||||||
| Cantonese Jyutping: | lo4 baak6 gou1 | ||||||||||
| Literal meaning: | daikon cake | ||||||||||
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Turnip cake is a Cantonese dim sum dish made of shredded daikon and rice flour. Despite the name, turnip is not an actual ingredient, hence the less commonly-used but more accurate name of daikon cake. It is sometimes also referred to as radish cake. During yum cha, turnip cake is usually cut into square-shaped slices and pan-fried before serving. Each cake has a thin crunchy layer on the outside from frying, and soft on the inside. It is one of the standard dishes found in the dim sum cuisine of Hong Kong, China, and overseas Chinatown restaurants. It is also common in Chinese New Year festivals.
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[edit] Preparation
To prepare a turnip cake, daikon and carrots are first shredded. Daikon (either the white-and-green variety or the all-white variety) is the key ingredient since a large percentage of the cake is made from the vegetable. Both dried shrimp and dried shiitake are soaked until softened. Next, water and rice flour are stirred together.
Using a pre-heated wok, the ingredients are deep fried. When transparencies begin to show, onion fritters or scallion are added. The mixture is then seasoned with the salt and pepper. Rice flour is poured into the mixture until it thickens. It is then put in a steamer lined with greased tin foil, and steamed at high heat for 40-60 minutes.
After cooking, it is set aside and sliced into square pieces when cooled. Some oil is heated in a wok and pan-fried again until both sides turn golden. It is served with chili sauce or oyster sauce.
[edit] Ingredients
- 220 g rice flour
- 300 ml water
- 250 g daikon
- 180 g carrots
- 4 tbsp vegetable oil
- 3 tbsp onion fritters
- 6 dried mushrooms
- 2/3 tsp salt
- ½ tsp white pepper powder
- ½ tsp chicken powder
