Veggie Turnip Cake 素蘿蔔糕

The narcissus is the Chinese new year flower, we grew the narcissus root one month before the New Year Day, and will get the beautiful narcissus like these :P

There are a few cakes that we eat and serve to the family and friends' visit during the Chinese New Year - Turnip Cake is one of the popular cake in Hong Kong and southern China that every family has their own homemade version :)   

For the year 2015, I adapted the recipe of XieNing which is my first time to make turnip cake,  but I replaced the Chinese sausage by the vegetables (can put whatever that you like),  if you put dry mushroom as I do, the turnip cake must be consume between one week and should be keep in the fridge as well，then pan fry it for the consumption later on.

Recipe:  8"/20cm diameter cake pan

1300g             chinese turnip grated

1 tbsp             rock sugar or brown sugar

1 tsp               white pepper powder

225g               rice flour

75g                 wheat starch

2 cups             veggie broth

2 round pcs      veggie sausage in dice

3 pcs               dry mushroom (put into water for 2 hours before used) in dice

1/4 pc              pickled mustard

2 pcs                shallot in small dice

2 tbsp                oil

Cooking method:  pan fry and steam

Procedure:

1)   In a pan, pan fry the shallot with oil until golden, then the dices of veggie sausage/mushroom/pickled mustard until golden, set aside;

2)  Mix the rice flour/wheat starch and the veg stock, set aside;

3)  Boil the water with a big steamer and set aside;

4)   In a big pan, boil the washed and turnip slices/rock sugar until the water just come out (not too cook), season with the white pepper powder, pour in the fried veggie (1), stir evenly with wooden spoon; and then pour the batter slowly(2), continuously stir the mixture until half cooked;  pour into the cake pan, steam for 40-50 mins over high heat;

5) Let it cool down at least one hour, can serve immediately or pan fry like this 

photo below -v-

**Enjoy!

中國新年每個家裡都放水仙花，愈意花開富貴。我們在元旦前一個月時間便把水仙頭浸水，過年時便會得到這樣美麗的水仙花了:P

在中國農曆新年－我們有年糕，馬蹄糕和蘿蔔糕都是用來招待親戚和朋友的糕點。 兒時過年前兒時侯，外婆都在家忙過不停的炊糕。。。蘿蔔糕是風靡中國南部及香港的，每一個家庭都有個人的自製版本:)

2015年是我第一次做蘿蔔糕，我選用了謝寧的食譜，但我把中國臘腸菜換成了素菜（可以放任何你喜歡的菜），但是如果你跟我一樣用冬菇，那麼蘿蔔糕一定要在一週之內食用完畢，並應放在冰箱裡，食用時便拿來煎。

食譜：8吋/20厘米直徑的蛋糕盤
1300克                 中國蘿蔔刨絲
1湯匙                    冰糖或紅糖
1茶匙                    白胡椒粉

225克                   粘米粉
75克                     澄麵
2杯                       蔬菜湯

2塊                       蔬菜香腸切粒
3個                       冬菇（用前放入水中浸2個小時）切粒
1/4 個                   榨菜
2個                       紅蔥頭切小粒
2湯匙                    油


煮法：  炒和蒸 

做法：
1）在一個鍋，用中火把油炒紅蔥頭至金黃色，然後把素香腸/冬菇/榨菜的粒炒香，待用;
2）將粘米粉/澄麵和蔬菜湯混合拌勻，待用;
3）用大蒸籠把水煮滾，待用;
4）在一個大鍋，把蘿蔔絲和冰糖煮至蘿蔔水出來（不要太熟），放白胡椒粉／素菜（1），用木勺充分攪拌均勻後; 再慢慢地倒入麵糊（2），不斷攪拌混合物，直到半熟; 然後倒入糕盤，大火蒸40-50分鐘;
5）讓它冷卻下來至少一小時才脫模，可以立即食用或用鍋煎來吃（如上圖片）。因為冬菇不能久存，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！

金黃椰汁年糕 Coconut Milk Pudding

在中國農曆新年, 每一個中國家庭都用很多鮮花裝飾自己的家，在未來一年愈意財富和幸福，我們買了這個紅色的劍蘭。

我們自製或購買這四種類型的年糕的：蘿蔔糕，馬蹄糕，芋頭糕和年糕。自從我成為素食主義者，我只能在餅店買年糕來吃......但今個2015羊年，我想做我的第一個椰汁年糕。

這個椰汁年糕的秘方是我的一個朋友給我的，就是嚼勁十足，椰汁味道極濃:)

食譜：6-8矽杯蛋糕模具或8吋／20厘米直徑蛋糕盤

330克               糯米粉

52克                 澄麵

150克               椰奶

75克                 水

少許鹽

160克               增城黑片糖

160克               冰糖（更好的研磨成小塊）

20克                 椰子油

烹飪方法：蒸

**如要煙韌口感，熱糖水(2)沖落粉內(3）；

**如要軟熟口感，放涼糖水(2)沖落粉內(3）。

煮法：

1）用大蒸籠把水煮滾，待用;

2）在一個鍋裡，煮沸水/黑片糖/冰糖和椰子油，待其冷卻至微溫，待用;

3）在一個大碗，混合糯米粉/澄麵/鹽/椰奶和水，然後將的微溫的液體（2）倒進，攪拌至無結塊和過篩兩次，直到順滑，倒入蛋糕盤; 用大火蒸50-60分鐘；

4）讓它在烤盤內降溫至少一小時才脫模，可以立即吃或以後煎來吃，因為椰奶不能久存，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！

Every Chinese family decorate their home with a lot of flowers during the Chinese New Year, wish the wealth and happiness for the coming year, we bought this red gladiolus.

We homemade or buy these four types of popular cakes:  Turnip cake, Water chestnut cake, Taro cake and Year cake.  Since I became vegetarian, I can only buy the Year Cake from the local bakery...  I would like to cook my first one for the year of Ram 2015. 

A friend of mine gave me this wonderful recipe of Coconut Milk Year Cake which is chewy and full of coconut milk taste :)

Recipe:  6-8 silicon cupcake mould or 8"/20cm diameter cake pan

330g           glutinous rice flour

52g             wheat starch 

150g           coconut milk

75g             water

A pinch of salt

300g            water

160g            molasses sugar

160g            rock sugar (better grind into small pieces)

30g              coconut oil

Cooking method: steam

**If you want the chewy texture, pour the hot sugar water (2) into the flours (3);

**If you want the moisture texture, pour the lukewarm sugar water (2) into the flours (3) :)

Procedure:

1)  Boil the water with a big steamer and set aside;

2)  In a pot, bring to boil the water/molasses sugar/rock sugar and coconut oil, let it cool down to lukewarm, set aside;

3)  In a big bowl, mix the glutinous rice flour/wheat starch/salt/coconut milk and water; then pour in the lukewarm liquid (2), stir until no lumps and sieve the batter twice until smooth, spread to the cake pan; steam in high flame for 50-60 mins.

4) Let it cool down in the cake pan at least one hour before pull out, can be served immediately or pan fry later on, should be kept in the fridge and consume within a week or 10 days or can be frozen for a month.

**Enjoy!

Gummy Water Chestnut Cake －QQ 彈彈馬蹄糕

We decorate the home with a lot of flowers during the Chinese New Year, to wish the wealth and happiness for the coming year,  we grew the narcissus root one month before the New Year Day, and will get the beautiful narcissus like these :P

We homemade or buy these four types of popular cakes:  Turnip cake, Water chestnut cake, Taro cake and Coconut Milk Year Cake.  To achieve the gummy taste, we should stir and make it half cook!  A friend of mine gave me this wonderful recipe which is QQ-gummy and full of chestnut :)

Recipe:  8"/20cm diameter cake pan

225g                  water chestnut flour

350g                  lukewarm water

20g                    coconut oil

1000g                water

225g or 12pcs     water chestnut 

175g                  molasses sugar

175g                  rock sugar

Cooking method: steam

Procedure:

1)  Boil the water with a big steamer and set aside;

2)  In a pot, bring to boil the water/water chestnut/molasses sugar/rock sugar and coconut oil, let it cool down to lukewarm, set aside;

3)  In a big bowl, mix the water chestnut flour/lukewarm water/coconut oil, then pour in the lukewarm liquid (2), stir until no lumps until smooth, pour the batter back to the big pot over a low flame, stir quickly and consistently with a wooden spoon until half cook (become a thick paste), pay attention don't burn it;  spread to the cake pan and steam for 50-60mins over a high heat;

4) Let it cool down in the cake pan at least one hour before pull out, can be served immediately or pan fry later on, should be kept in the fridge and consume within a week or 10 days or can be frozen for a month.

**Enjoy!

在中國農曆新年, 每一個中國家庭都用很多鮮花裝飾自己的家，在未來一年愈意財富和幸福，我們在元旦前一個月時間便把水仙頭浸水，過年時便會得到這樣美麗的水仙花了:P

我們自製或購買這四種類型的年糕的：蘿蔔糕，馬蹄糕，芋頭糕和年糕。自從我成為素食主義者，我只能在餅店買來吃......但今個馬年，我想做我的第一個QQ彈彈馬蹄糕。

這個秘方是我的一個朋友給我的，它QQ的口感是在製做時把它攪拌煮至半熟！

食譜：8吋／20厘米直徑蛋糕盤

225克                         馬蹄粉

350克                         暖水

20克                         椰子油

1000克                     水

225克 或 12個           馬蹄切粒

175克                        增城黑片糖

175克                        冰糖（更好的研磨成小塊）

烹飪方法：蒸

煮法：

1）用大蒸籠把水煮滾，待用;

2）在一個鍋裡，煮沸水/馬蹄粒/黑片糖/冰糖和椰子油，待其冷卻至微溫，待用;

3）在一個大碗，混合馬蹄粉/暖水和椰子油，然後將的微溫的液體（2）倒進，攪拌至無結塊直到順滑，再倒回入鍋裡， 用慢火煮和不停的攪拌至糊狀和半熟，倒入模具內用大火蒸50-60分鐘；

4）讓它在烤盤內降溫至少一小時才脫模，可以立即吃或以後煎來吃，因為馬蹄不能久存，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！