Have a good time Lunar New 12 months With This Savory Turnip Cake Wealthy in Custom

While you see the phrase cake, you most likely do not consider substances like daikon radish, bacon, and sausages. However that is precisely what goes into regulation bok gow, Chinese language turnip cake.* Made with rice flour and grated daikon radish, turnip cake is a Lunar New 12 months staple, particularly in Hong Kong and the Southern areas of China. It is also a quite common dim sum dish, the place it is normally served pan-fried and topped with scallions.

*Regardless of being made with daikon, a sort of radish, regulation bok gow is most frequently translated as “turnip cake” in English, although additionally it is typically known as radish cake or daikon cake; do not let the naming variations confuse you, all of them seek advice from the identical dish.

Each Lunar New 12 months, my mother would make batch after batch of turnip cake. Stacks of it, steamed in tinfoil pans and topped with scallions, cilantro, and sesame seeds, can be loaded on our dinning room desk, to be given away to family and friends. One factor I beloved about her turnip cake was that she wasn’t shy about including quantity of daikon to it: for each pound of rice flour, she would normally add six or seven kilos of daikon! Such a excessive proportion of radish creates a way more robustly flavored cake, and it is how I favor to make mine now.

Studded with Chinese language sausage, Chinese language bacon, and shiitake mushrooms, this steamed (after which, optionally, pan-fried) daikon radish-based snack is a basic at each the Chinese language New 12 months, and in addition on dim sum tables year-round.

Along with the ratio of rice flour and radish, some of the necessary steps when making turnip cake is to completely incorporate the 2 collectively till a reasonably sticky mass has shaped. One other necessary step is ensuring that the daikon is cooked during earlier than including the rice flour—though the daikon is finely shredded, it nonetheless takes not less than twenty minutes for it to totally prepare dinner, at which level it ought to look slightly clear.

Whereas maintaining these two factors in thoughts, this is the best way to make it: I begin by soaking dried shiitake mushrooms in sizzling water till absolutely rehydrated, then chop them up and sauté them with dried shrimp, diced Chinese language sausage, and Chinese language bacon (lap yuk). I end the mushroom-sausage combination by glazing it with soy sauce and brown sugar, then I prepare dinner the grated daikon in the identical vessel (a big pot or wok will work). When it is prepared, I stir the mushroom-sausage combination into the daikon base. Working in thirds, I add the rice flour till a sticky mass has shaped, thinning it with a tiny little bit of water provided that it turns into too tough to stir.

I scrape the combination into two glass baking dishes, although you should use disposable aluminum ones as properly, after which steam every one till cooked by means of, which takes about half an hour. Simply be certain your steamer is large enough to carry the baking dishes.

Whilst you can eat turnip cake straight out of the steamer, it is best after it has rested for about 20 to half-hour. Earlier than serving, I drizzle it with sesame oil and prime it with chopped scallions and cilantro. Just a little hoisin and Sriracha on the facet for dipping, and it is all set. To be sincere, although, my favourite option to eat it’s as leftovers the following day: To reheat it after an evening or two within the fridge, I slice it and pan-fry it till it is golden and crispy on each side. Serve the cake with a bowl of congee, and you will have my superb Lunar New 12 months breakfast.

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