Law Bock Gow
New Year Turnip Cake
Guests are served turnip cakes with tea or given as gifts during Chinese New Year. The gold colour of turnip is symbolic of power.
6 ounces Chinese bacon, or 6 links Chinese sausage
2 pounds Chinese white turnip
8 dried shitake mushrooms
1/2 cup dried shrimp
2 teaspoons cooking wine
2 cups rice flour (NOTE: must be "jim mai fun")
1 teaspoon sugar
4 teaspoons salt
3 cups soaking water from mushroom and dried shrimp,
or 3 cups chicken broth
vegetable oil
Preparation:
Soak mushrooms in water until softened to re-hydrate. Save soaking water. Rinse, cut off stems, dice mushrooms, set aside.
Cut bacon into 3 equal pieces, or if using Chinese sausage, separate links and cut in half lengthwise. Soak dried shrimp in water about 30 minutes, save soaking water, rinse. Chop finely, set aside. Peel and grate turnip to make about 6 cups.
Cooking instructions:
Boil grated turnip in 1 quart cold water, reduce heat to low, cover, and simmer 30 minutes, or until very tender. Drain, reserve 1 cup cooking liquid. Steam bacon or sausage for 15 minutes, save juices. Let cool, cut off rind and remove fat from bacon. Dice, set aside.
Stir-fry chopped bacon or sausage over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add chopped mushrooms and dried shrimp, stir-fry 2 or 3 minutes. Add cooking wine, sugar, and juices from the bacon, and stir to combine. Mix in drained turnip to the saucepan, stir to combine.
5. In a large bowl, combine the rice flour and the reserved mushroom and shrimp soaking liquids (or chicken broth), stirring until smooth. Stir in 1 cup of the hot turnip broth.
6. Pour this batter into the saucepan, add salt, and stir until combined. The consistency will resemble that of rice pudding. Pour mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or until cake is set and is firm to the touch.
Check water level in steamer and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack for about 1 hour. Cover and refrigerate at least 3 to 4 hours.
Slide a knife along the edge of the cake to loosen from pan. Place a dish over the bowl and invert to remove. Flip the cake right side up onto a cutting board. Wrap cake in plastic and refrigerate until ready to use.
Serving:
Cut cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style. Heat enough oil to barely coat the wok. Add the turnip cake slices a few pieces at a time and cook 2 to 3 minutes per side, until golden brown. Serve immediately, with hoisin sauce.
Makes one 8-inch cake, about 48 slices.
Source: Rhythm - Cooking with Cassie
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