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！