![]() ![]() It is one of the standard dishes found in the dim sum cuisine of China as well as in overseas Chinatown restaurants. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. Turnip cake is commonly served in Cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. It is traditionally called carrot cake in Singapore. The less common name radish cake is more accurate, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. When I took out the steamed radish cake the next day (after refrigeration), I was able to remove the cake from the steaming pan in one piece, and it was little bit on the rubbery side (though crispy and soft on the inside after pan-frying).Turnip cake is a Chinese dim sum dish. Caveat: I might be over-reducing the liquid a little bit, so you should have some margin of error. Try to use a bamboo steamer to avoid moisture dripping and collecting on the surface of your cake while steaming.Ĥ. If you've ever thickened a sauce with cornstarch, you should recognize the change.ģ. You should have little to no loose liquid (that hasn't been thickened yet). When you boil your starch mixture with your radish shreds, make sure to boil until it thickens up. When it finally came time to add the liquid back in, out of 800 ml, I only had to add about 100-200 ml after pouring in the radish soaking liquid and the mushroom & shrimp soaking liquid (I was using a Korean radish, which has less moisture however, so your measurements may vary).Ģ. I squeezed my radish dry enough that the radish strands could clump together into a ball/chunk and hold its shape. Make sure most of the water is squeezed out of the radish, mushrooms, and shrimp. I might've gone a little overboard with reducing moisture from paranoia from previous recipes (my cake was a slightly more rubbery then your pictures), but it's still delicious and soft when pan-fried.įor the people having issues with sticky/overly soft cakes, some suggestions/tips:ġ. This is the first time I was able to flip the cake slices when pan-frying without breaking parts of them off. Thank you for the recipe! My family's made radish cakes before, using additionally wheat starch and corn starch, but we were never able to make a cake that wasn't too soft and gooey. Larger shreds of white radish can remain some radish test and texture in the final cake, while if they are finely shredded, it would be really hard for eater to connect radish with this yummy rice cake. If you want to duplicate the taste at home, high quality Chinese sweet sausage is something worth searching. However if you failed to find Chinese sausage, you can replace it with fresh ground pork. To make this radish cake at home, usually we need long radish (turnip), shitake mushroom, dried shrimp and Chinese sausage also known as Leop Cheung. I did not test it but eating white food in fall and winter is a long Chinese history. ![]() In the following month, we will begin to embrace holidays.įood with white color, like radish and lotus root, lotus seeds, and white lily are considered to be beneficial lung according to Wuxing Healthy Science. So I am testing, trying and preparing my New Year dinner dishes and spring festivals dish now. We will have a big family part for this year. When winter finally comes, the feeling of New Year becomes stronger too. Those savory and yummy cake desserts are perfect side dish for a morning tea especially in fall or winter. There are also fried sponsored cake and taro cake. In Chinese, we name this type of cake as Gao in marinade or Gow in Cantonese dialect. Classic dim sum dish-Chinese turnip cake (Radish cake)Ĭhinese radish cake or turnip cake is a famous Chinese dessert available during the morning dim sum, Yun Cha. ![]()
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