TURNIP CAKE RECIPE RECIPES
CHINESE TURNIP CAKE (???) | MADE WITH LAU
Learn how to make this classic Cantonese dim sum dish & Chinese New Year favorite!
Provided by Made With Lau
Total Time 70 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- We'll be prepping several ingredients here:
- We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
- While our wok is cooking, we'll prepare our cake pan by:
- Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
- To tell if the cake is done, you can stick a chopstick straight into the pan.
- While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
- Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:
CHINESE NEW YEAR TURNIP CAKE RECIPE | ALLRECIPES
This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Provided by Carol, Chung Chi Wa
Categories Bread Quick Bread Recipes
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and saute a bit. Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. Extract ginger slices from mixture.
- Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix in. Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
- Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water. Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one). When 'cake' is steamed through, slice into pieces and serve hot OR cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.
Nutrition Facts : Calories 629.3 calories, CarbohydrateContent 74.7 g, CholesterolContent 62.2 mg, FatContent 29.9 g, FiberContent 29.2 g, ProteinContent 19.1 g, SaturatedFatContent 8.9 g, SodiumContent 1504 mg, SugarContent 2.4 g
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GOURMET TURNIP CAKE (KIHEN FIN VEISSERIBEN) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 818.8 per serving
- To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.
TURNIP CAKE (LAW BOCK GOW) RECIPE | EPICURIOUS
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Reviews 3.4
- Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough oil to barely coat the wok. Add the turnip cake slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately, with oyster sauce.
TURNIP CAKE-RADISH CAKE | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 5
Total Time 90 minutes
Category dim sum, Side Dish
Cuisine Chinese
Calories 154 kcal per serving
- Pan-fry until slightly brown on both sides. Sprinkle some chopped green onion and serve with your favorite tea.
YOTAM OTTOLENGHI'S TURNIP CAKE | FLAVOUR CHRISTMAS RECIPE
From thehappyfoodie.co.uk
1. First, make the soy maple nuts. Drain the mushrooms, squeezing them until dry, then finely chop and set aside.
2. Put the pine nuts and chestnuts into a large, non-stick frying pan and place on a medium-high heat. Toast for 3–4 minutes, stirring, until golden and fragrant, then add the sesame seeds for 1 minute, followed by the chopped mushrooms, garlic, ginger, soy sauce, maple syrup and ? teaspoon of salt. Continue to cook, stirring, until the liquid bubbles, reduces and coats the nuts and mushrooms, 4–5 minutes. Spread out on a parchment-lined tray and set aside.
3. For the turnip cake, whisk together the first six ingredients with 240ml of water and 1 teaspoon of salt in a large bowl until smooth, then set aside while you prepare the rest.
4. Place a large saut. pan on a medium heat with the 600g of grated daikon and 2 tablespoons of water and cook for 15 minutes, stirring every now and then, until all the liquid has evaporated (take care not to brown the daikon). Leave to cool for 10 minutes.
5. Preheat the oven to 220°C fan. Line and grease a 30cm x 23cm highsided baking tin or baking dish and set aside.
6. Transfer the daikon to the bowl of rice flour mixture, along with 80g of the soy maple nuts, and stir together. Spoon the mixture into the prepared tin, smoothing the top as you go, then seal tightly with foil and place the tin in a high-sided baking tray that is slightly larger than the tin. Pour enough boiling water into the baking tray to rise three-quarters of the way up the sides of the tin of turnip cake – and bake for 35 minutes. Remove the tin from the water bath, discard the foil and set aside to cool. Transfer to the fridge for 40 minutes, or overnight, until completely chilled.
7. Turn the cake out on to a chopping board, then cut into eight even slices. Brush the turnip cakes on each side with 4 tablespoons (total) of the oil.
8. Heat a large, non-stick frying pan on a medium-high heat, then add 1. tablespoons of sunflower oil. Fry the slices in two batches (or more batches, if you can’t fit four slices into the pan), spread apart, for 2–3 minutes on each side, until crisp and golden brown. Keep the first batch warm while you fry the rest with the remaining 1½ tablespoons of sunflower oil.
9. Put all the serving ingredients (except the chives) and 80ml of water into a small saucepan on a medium-high heat and warm through, about 3 minutes.
10. Arrange the turnip cake slices on a large platter, overlapping each other. Pour over half the sauce, then sprinkle over the chives and the rest of the nuts and seeds. Serve at once, with the remaining sauce on the side.
TURNIP BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Side Dishes
Calories 125 calories per serving
- Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.
VEGAN TURNIP CAKE - HEALTHY VEGETARIAN AND VEGAN RECIPES ...
From happycow.net
Total Time 90 minutes
Cuisine Asian
- Soak mushrooms in water for about 20 minutes. While the mushrooms are soaking, peel and grate the turnips. Drain mushrooms and chop them up, then saute them in a pan to release extra flavor. Set aside. In a mixing bowl, mix 1 bag of rice flour with water (about 3-4 cups), slowly adding in the water until the mixture is smooth, adding in soy sauce, white pepper, sugar, and salt. Cook the grated turnips for about 10-15 minutes until they’re fully cooked, add in the shallots and the chopped black mushrooms. Slowly add in the rice flour mixture while stirring, the mixture will thicken up quickly. Remove from heat and transfer mixture to a dish to steam. Steam the turnip cake for approximately 30-40 minutes or until you stick a toothpick in and comes out clean (add water if needed into the steamer to avoid drying out). Let the cake cool completely (best if you refrigerate overnight). Cut the cake into squares and pan fry with oil until both sides are golden brown. Serve and enjoy.
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