Turnip cake recipe hong kong

Yes, it's cake again following a last recipe on Water Chestnut Cake, from which you might take a look at why cakes are extremely welcomed throughout the Chinese Year. Really this turnip cake or radish cake (Law Bak Gou ) isn't just popular for that Festival but it's also among the famous dim sum within Hong Kong, offered either steamed or pan fried all year round.

I particularly like to get this to cake during wintertime once the turnips are most juicy and sweet. Such as the Water Chestnut Cake. this may also be prepared in advanced and become kept in fridge for one to two days, allowing me for everyone my loved ones and buddies whenever they will be ready to be my visitors throughout the holidays. Happy!

• Ingredients
• 2kg turnip (white-colored radish)
• 300g grain flour
• 50g corn starch
• 2 computers Chinese sausages (

• Marinades
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon wine
• Seasonings
• 2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon ground white-colored pepper
• 1 tablespoons of oil

Preparation

Turnips: Peel, rinse, shred (I personally use a mixer for cutting, which will help complete the job in a couple of minutes). Rest all of the turnip strips inside a colander over a basin to empty and collect its juice. Draining the turnips would be to get it ready for stir-frying in addition to reserve its juice for mixing using the grain flour and corn starch.

Four Delicacies: We known as the components to cook using the turnip the 4 delicacies. namely china sausages, dried mushrooms, dried scallops, dried shrimps.
Chinese sausages – rinse, coarsely chopped
dried mushrooms – rinse, absorb 1 cup water not less than an hour or so or until soft, squeeze water inside them and coarsely chopped, reserve water
dried scallops – rinse, absorb 1/2 cup water not less than an hour or so, tear them into strips, reserve water

Combine the corn starch and grain flour with 2 1/2 glasses of water (including individuals collected from draining the turnip, soaking the mushrooms and scallops). Stir and blend well until smooth. Put aside.

Heat 3 table spoons of oil in wok over medium heat, saut shallots till aromatic adopted by chopped sausages, stir fry till they're also aromatic, adding in shrimps, mushrooms and scallops, keep stir frying. As these turn golden, about 3 minutes, add in the turnip strips, add seasonings, and stir well. Within another a few minutes, the strips is going to be softened and juice will exude from their store.

Use low heat, gradually stir in flour mixture in to the turnips (provide the mixture a great stir before flowing directly into avoid flour settling at the end). Turn and blend well until all incorporated well just like a soft batter however is not runny, which just about just like a sticky dough. Switch off heat.

Grease dish for steaming (mine is really a 22cm diameter, 6cm depth round dish). Transfer the turnip batter in to the pan, flatten it into same height. Steam the turnip cake over high temperature for 40 minutes. Check doneness by inserting a toothpick to find out if it comes down out clean.

For everyone
1) Eliminate your chosen size and serve hot.
2) Let awesome, chill it in fridge, invert from dish, then reduce about 1cm thick slices and pan fry (chilling helps make the cake firmer and therefore pan frying simpler). Usually, I serve the pan-fried turnip cake slices with chili sauce.
3) Or, it may just be reheated by steaming after retrieved from fridge.
Enjoy!

You could also Like

• • Homemade Lo Bak Go Hearts
  • Stir-Fried Turnip Cake (Lo Bak Gou): Leftovers go Gently
  • Turnip Cake or Radish Cake on Skewers
    

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1. TasteHongKong September 10, 2014
   

@cpl,
Generally, the greater water content, the greater sticky the wedding cake, and the other way around. You might want to make sure that when the turnip shreds are drained well, otherwise, they may leach excess liquid in to the cake because it is being steamed (also make certain 2 1/2 cups water put into the dough include all individuals liquid collected from draining the turnip, soaking the mushrooms and scallops).

This cake is sticky although not gooey, if you wish to reduce its stickiness, consider adding a few spoons much more of corn starch. Honestly, I don't feel we have to increase the, as my preference is really a less starchy version.

thank you for this recipe&...i'd attempted it and today my boss orders 4 computers to offer to his buddies&...