Prep 20 mins
Cook 1 hr
This is not a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the Dim-Sums in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten hot after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
- 2 tablespoons vegetable oil
- 8 ounces dried Chinese mushrooms, soaked overnight in water
- 1⁄3 cup dried shrimp, soaked in water overnight and drained
- 1 lb pork sausage, sliced
- 1 tablespoon vegetable oil
- 2 slices fresh gingerroot
- 3 turnips, shredded
- 1 1⁄2 teaspoons Chinese five spice powder
- 2 teaspoons salt
- 1⁄2 teaspoon chicken bouillon granule
- 1 tablespoon white pepper
- 2⁄3 lb rice flour
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and sauté for 1/2 minute.
- Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and sauté a bit.
- Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed.
- Extract ginger slices from mixture.
- Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix inches.
- Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
- Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water.
- Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one).
- When 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.