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.)
Ingredients:
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).
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.
蘿蔔糕做了很多年，一直都是用同一食譜。沒有想過要用另一食譜，直至遇上它....
基本上這個新食譜與我慣用的分別是用的粉類與水份不同，除了粘米粉之外，新食譜更用上澄麵及馬鈴薯粉，令到口感比只是用粘米粉更柔軟，容易入口。
此外，用刀將籮蔔切成條狀比用機或手磨更有口感。
做法：
1) 浸軟東菇、蝦米,東菇切粒,備用。臘腸切粒,備用。
2) 蘿蔔去皮,切條。
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).
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.
蘿蔔糕做了很多年，一直都是用同一食譜。沒有想過要用另一食譜，直至遇上它....
基本上這個新食譜與我慣用的分別是用的粉類與水份不同，除了粘米粉之外，新食譜更用上澄麵及馬鈴薯粉，令到口感比只是用粘米粉更柔軟，容易入口。
此外，用刀將籮蔔切成條狀比用機或手磨更有口感。
做法：
1) 浸軟東菇、蝦米,東菇切粒,備用。臘腸切粒,備用。
2) 蘿蔔去皮,切條。
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。
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。
注意事項:
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靚的。
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。
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