Wednesday, February 17, 2016

The Best Turnip Cake 最好味的蘿蔔糕

I have been using the same recipe to make turnip cake since high school... It's been a very long time, and I thought it was the best, that is, until I tried this recipe.

Basically, how this recipe is different from my old one is it includes two more types of flour in addition to rice flour--wheat starch and potato starch. It gives the cake a far better texture, making it softer and lighter.

Another way it is different is the way the turnip is prepared. I used to use a food processor to grate it. If you don't have a food processor or if you dread hand-grating a whole turnip, try cutting the turnip into strips. Not only does it save work and time, it provides a very good texture as you bite into the pudding. 

Simply put, this is a wonderful recipe!

Recipe modified from: Mitong (I mainly used her flour to water ratio. I kept the seasonings from my own recipe.)

3 lb turnip 蘿蔔
300g rice flour 粘米粉
100g wheat starch 澄麵
55g potato starch 馬鈴薯粉
400g water 水
700g very hot water 熱水

dried shrimps 蝦米
chinese sausage 臘腸
dried mushroom 冬菇

Seasonings 調味品:
2 tsp salt 鹽
2 tsp sugar 糖
2 tsp chicken powder 雞粉

1) Soak dried shrimps and mushroom until softened. Cut sausage, shrimps and mushroom into small dices.
2) Peel turnip and cut into strips.

3) Heat up a wok. Add 1 tbsp oil and stir fry the sausage, shrimp and mushroom for a minute. Remove.
4) Put in the turnip strips and add the seasonings. Mix well and cover. Let it cook for a few minutes.

5) Put all the flours in a big mixing bowl and add 400g water. Mix well.
6) Pour the hot water into the batter while stirring.
7) Add the cooked turnip, sausage, shrimp and mushroom. Mix well. Ladle into containers.

8) Steam for about an hour and a half (see note).

1) Good turnip pudding starts with good turnip. Pick one that is heavy for its size.
2) Adjust the steaming time for your container. Deep ones need longer time while shallow ones need shorter time.
3) The texture of a freshly steamed cake is very soft. It can be eaten with a spoon. After refrigeration, it will firm up and can be cut into thick slices for frying.
4) It is a gluten free recipe. Wheat starch is made by using only the starch from the wheat kernel, without the protein--gluten. Potato starch is also the extraction of the starch from potato. Rice flour is made from...rice, no gluten.




1)  浸軟東菇、蝦米,東菇切粒,備用。臘腸切粒,備用。
2)  蘿蔔去皮,切
3)  起鑊下油爆香臘腸,蝦米及東菇,略炒片刻,盛起待用。
4)  煮蘿蔔,下調味,下蓋煮幾分鐘。
5)  粘米粉、澄麵及馬鈴薯粉加水攪勻再將熱水撞入,邊加邊攪成粉槳。
6)  加入蘿蔔及臘味,放入盤內,大火蒸約一小時半至熟。


1)  蘿蔔要揀重手的才是新鮮多汁的好蘿蔔,如一個蘿蔔有三磅重應該是的。
2)  如選用不同尺寸的盤,要自行調節蒸的時間。我用的盤是 8x4x2.5寸。
3)  新鮮蒸好的糕很軟身,可以用匙羹食。放雪櫃後會實一點,可以切來煎。

食譜參考:小小米桶 (我主要參考她的粉與水用量及比例,調味份量用舊食譜)

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