Chinese families usually eat this cake on Chinese New Year as a symbol of prosperity and rising fortunes, but you can easily find it in Chinese Restaurants throughout the year. This recipe comes from our Administrative and Events Assistant Joey Cheng, adapted from Christine’s Recipes Online.
- 1 kg Chinese white turnip
- 170 gm rice flour
- 4 Tbsp wheat starch
- 40 gm Chinese sausage
- 55 gm Chinese dried shrimp
- 60 gm salted radish
- 2 shallots, minced
- 1/2 cup unsalted chicken or vegetable broth
- Pinch of white pepper
- Steam the Chinese sausage for 3 to 5 minutes. Diced in small cubes and set aside.
- Peel the turnip and grate into thick strips.
- Soak and rinse dried shrimp. Coarsely chop them.
- Soak salted radish, rinse well and finely chop.
- Mix the rice flour with wheat flour
- Add 2 tablespoons of oil in a non-stick wok, sauté Chinese sausage over medium heat. Toss in dried shrimps and salted radish, continue to sauté until aromatic. Set aside.
- Add another 2 tablespoons of oil, sauté minced shallots. Add grated turnips. Sprinkle white pepper to taste. Pour in chicken broth gradually, bring to a boil, cover and cook until tender and translucent. Remove from heat. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter. Toss in sausages and shrimps and mix well.
- Pour the mixture into a greased pan, 8-inch round. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.
- Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with XO, chilli sauce or soy sauce.