Yummy Turnip Cake . 惹味臘味蘿蔔糕

                                          Yummy Turnip Cake . 惹味臘味蘿蔔糕

People said the turnip cakes I made were super yummy. So, they are looking forward to receive my turnip cakes every year before Chinese New Year.

As a perfectionist, I know what I want. I want everything to be perfect and demand the highest standard possible. Whenever I do something, I want it perfectly done....

I like testing all the ingredients I have prepared for the turnip cakes and New Year cakes before making the bulks as gifts for relatives and friends, so in case something different, I could adjust the recipes accordingly. I believe the water absorbent level varying from year to year as different batches of rice and glutinous rice are used for rice flour and glutinous rice flour every year. It happens the same on all other ingredients. Eventually I have had all the ingredients tested and will go making the bulk next Monday. Relatives and friends always love to have the cakes right before Chinese New Year, so they could share my cakes with people come visit their family during the new year. They appreciate very much the cakes I home-made are without any additives and preservatives, and most importantly, they found the cakes truly delicious.

The cakes I made last year for gifts, and the bulk this year is about to start....will share here when it is done

去年給親友造的糕點，今年的即將開鑼....做好後再在此分享










親友說我的蘿蔔糕非常好吃，所以他們好期待農曆新年這日子。

完美主義者總希望自己所做一切都是完美的，更希望達到最高標準，而我，據朋友說，必是其中之一。 無論我做任何事，我總要求自己做到自己能力所及的最好....

每年都造蘿蔔糕和年糕送贈親友，每年都會花時間去選材料，再把材料先造一次或兩次，再相應地調整食譜。試材料，我最著重試粉的品質和吸水量， 相信每年所用的粘米粉和糯米粉都來自不同批次的白米和糯米，吸水程度每年都有轉變。 今年的糕點已試粉完畢，即將進入最後階段....下周一全天造糕。 很明白親友們不想太早收到糕點，因為他們總愛把我造的糕留在年初一、二和到來拜訪的親友分享，他們最愛我造的是全自製，不含任何添加物和防腐劑，而且最難得是真的非常美味。

Next Post: Gingery New Year Cake

下回預告：勁薑黑糖年糕

Yummy Turnip Cake

Cake Pan: 16.5cm x 11.5cm x 7.62cm (1 kg pan)

Ingredients:

Turnip, peeled and shredded 700g (net)

Slap Sugar, chopped  1/5 pc

Water  140g

Rice flour  110g

Non-Glutinous Rice Flour 20g

Corn Starch  4g

Preserved Sausage, diced  3/4 pc

Preserved Pork, diced  50g

Mushroom, soaked and diced  2 pc

Dried Shrimp, soaked and diced  2 tbsp

Shaoxing wine 2 tsp

Seasoning:

Salt  3/4 tsp

Chicken powder 2/5 tsp

Sesame oil 2/5 tsp

White Pepper 3/4 tsp

Cooked oil  3 tbsp

Garnishing:

Chinese Parsley, chopped  a little(optional)

Spring Onion, chopped    a little (optional)

Toasted White Sesame   3/4 tsp

Pan-fried Preserved meats, mushrooms and dried shrimp  a little

Method:

1. Fry mushrooms, preserved sausage and pork, and shrimp in a wok over medium fire till fragrant, dish up

2. Use the same wok, fry turnip with slap sugar over medium high fire till boiled

3. In a big pot, mix flours with water till paste like, add cooked turnip including juice to the flour mixture and mix well; add in all other fried ingredients and seasoning, and then mix well; scoop the mixture into a greased cake mold and steam at 95C for 1 hour in steam oven or wok till done

4. Garnish with pan-fried Preserved meats, mushrooms and dried shrimp, Chinese parsley, spring onions and white sesame seeds. Serve

惹味臘味蘿蔔糕

糕盆：16.5cm x 11.5cm x 7.62cm (1公斤裝)

材料：

蘿蔔，去皮切粗條 700g(淨重)

片糖, 切碎      1/5 pc    

水              140g  

粘米粉         110g     

澄麵           20g      

粟粉           4g         

臘腸, 切粒      3/4 pc       

臘肉, 切粒      50g       

冬菇, 浸軟切粒   2 pc      

蝦米, 浸軟切粒   2 tbsp    

紹興酒          2 tsp

調味:

鹽             3/4 tsp       

雞粉           2/5 tsp     

麻油           2/5 tsp     

胡椒粉         3/4 tsp     

熟油            2 tbsp

裝飾：

芫荽 ，切碎   隨意 (可免)

蔥 ，切粒     隨意 (可免)

白芝麻,   炒香  3/4 tsp

已炒香臘味粒、冬菇、蝦米  少許      

做法：

1.   用鑊加油中火爆香冬菇、臘腸、臘肉和蝦米，贊酒，盛起；留起少許灑面裝飾

2.   蘿蔔條、片糖放鑊內，中大火煮滾

3.   放粉類入一大鍋，加水開成粉漿；把煮好的蘿蔔連汁倒入粉漿內拌勻，再加入其他材料和調味拌勻，倒入已掃油糕盆內，用蒸爐95C蒸1小時(也可用鑊隔水中大火蒸1小時)

4.   出爐，灑上少許已炒香臘味粒、冬菇、蝦米、芝麻、芫荽和蔥粒，即成