Homemade Xiao Long Steamed Turnip Cake Recipe
Leaves used to make a dish similar to this one before.Raddish.Maltose Cake. The dish was popular among classmates when Leaves invited them for dinner back then. At that time, Leaves prepared raddish cake for the class lecture meal. Everyone at the party remembered it well and always asked Leaves to make raddish cake again.Raddish cake is indeed made from radish and rice! Ingredients: 1000 grams of white radish, 300 grams of glutinous rice flour, two pieces of Harbin sausage, 10 grams of dried black fungus, half an onion, a piece of ginger, some oil, and salt.
Raddish cake is impressive!Rice flour is used to make it! 1. Prepare the ingredients, soak the black fungus in cold water beforehand.
2. Grate the white radish into threads and mix with salt.：3. Dice the onion, black fungus, and Harbin sausage. 4. Slice the ginger.5. Cook the ginger in a little oil.6. Add the diced ingredients and stir-fry. 7. Squeeze out excess water from the radish threads and add them to the mix.8. Use some of the squeezed water with a small amount of water, mix it with glutinous rice flour into a paste. 9. Blend in the cooked ingredients thoroughly.10. Grease a mold with oil to prevent sticking, pour in the mixture and smooth the surface with a stainless steel spoon. 11. Steam for 70 minutes or as needed until fully cooked; use other pots if you prefer, but Leaves suggests longer steaming time due to concerns of insufficient cooking.12. Cool before unmolding and slice into pieces. 13. Store leftovers in the refrigerator wrapped tightly for up to two days.
14. Fry both sides until golden brown to enjoy!
Step 1: Prepare the ingredients, soak the black fungus in cold water beforehand.Step 2: Grate the white radish into threads and mix with salt. Step 3: Dice the onion, black fungus, and Harbin sausage.
Step 4: Slice the ginger.
Step 5: Cook the ginger in a little oil.
Step 6: Add the diced ingredients and stir-fry.
Step 7: Squeeze out excess water from the radish threads and add them to the mix.
Step 8: Use some of the squeezed water with a small amount of water, mix it with glutinous rice flour into a paste.
Step 9: Blend in the cooked ingredients thoroughly.
Step 10: Grease a mold with oil to prevent sticking, pour in the mixture and smooth the surface with a stainless steel spoon.
Step 11: Steam for 70 minutes or as needed until fully cooked; use other pots if you prefer, but Leaves suggests longer steaming time due to concerns of insufficient cooking.
Step 12: Cool before unmolding and slice into pieces.Step 13: Store leftovers in the refrigerator wrapped tightly for up to two days. Step 14: Fry both sides until golden brown to enjoy!
Final product image.Tip: One, the amount of water needs to be just right; too much or too little is not good. Refer to the picture for a proper amount; Two, during steaming, the surface of the container should remain uncovered so that some steam can enter and absorb into the mixture. This has no significant impact. If using a steamer with more water vapor, it might be better to cover the lid for longer cooking time on a larger and thinner container which cooks faster.
Cool and unmold after steaming, then slice into pieces.
3. If not finished in one serving, cut into strips, wrap tightly with plastic wrap, and store in the refrigerator; it can be kept for two to three days.
4. Heat a little oil in a pan and fry until both sides are golden brown before enjoying.
Finished product image
Tips:
1. The water amount should be appropriate, not too dry or too runny; carefully observe the picture to see the correct water level;
2. During steaming, if the container is not covered, some steam will enter and cool down, which is fine; using a steamer might produce more steam, so you can consider covering it during steaming, increasing the steaming time as needed, and choosing a larger or thinner container for easier cooking.
