This recipe is handed down from my mom's mom. 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!!)

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Recipe Summary

Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and saute 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.

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  • 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 in. 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.

Nutrition Facts

629 calories; protein 19.1g 38% DV; carbohydrates 74.7g 24% DV; fat 29.9g 46% DV; cholesterol 62.2mg 21% DV; sodium 1504mg 60% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
I really enjoyed this dish and have made it Thurday for the first time and again on Sat for a dinner party. I run a restaurant and made it Thursday for a dim sum new year's celebration. I took another reviewer's recomendation and reduced the pepper and 5 spice powder by half. I also reduced the sausage by about two thirds and the mushrooms to 8 dried. The concerns about the size of the turnips are not really relevant although I did add some of the shrimp soaking liquid to make sure it was moist as my turnips didn't produce any liquid. I used brown rice flour the first time as my store was out of white and used white the second time with no significant differences in taste. One of my customers commented that it is the perfect vechicle for hot chili oil. Read More
(41)

Most helpful critical review

Rating: 1 stars
01/25/2004
Even though the overall recipe was very rich in chinese mushrooms and the use of dried shrimps I feel that this recipe failed to re-create the original version of turnip cake found in many restaurants. I feel that this particular recipe used too much white pepper powder and spice powder therefore making the cake too "spicy." Also it would be helpful if the instructions included the actual amount of turnips used instead of just saying "3 turnips" because turnips vary in sizes which may make the recipe confusing. Read More
(49)
10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
01/25/2004
Even though the overall recipe was very rich in chinese mushrooms and the use of dried shrimps I feel that this recipe failed to re-create the original version of turnip cake found in many restaurants. I feel that this particular recipe used too much white pepper powder and spice powder therefore making the cake too "spicy." Also it would be helpful if the instructions included the actual amount of turnips used instead of just saying "3 turnips" because turnips vary in sizes which may make the recipe confusing. Read More
(49)
Rating: 4 stars
01/25/2004
I really enjoyed this dish and have made it Thurday for the first time and again on Sat for a dinner party. I run a restaurant and made it Thursday for a dim sum new year's celebration. I took another reviewer's recomendation and reduced the pepper and 5 spice powder by half. I also reduced the sausage by about two thirds and the mushrooms to 8 dried. The concerns about the size of the turnips are not really relevant although I did add some of the shrimp soaking liquid to make sure it was moist as my turnips didn't produce any liquid. I used brown rice flour the first time as my store was out of white and used white the second time with no significant differences in taste. One of my customers commented that it is the perfect vechicle for hot chili oil. Read More
(41)
Rating: 5 stars
01/25/2004
I remember making these cakes when I was growing up. Our grandmother would let us help her grate the turnips using a grater. It was so much fun! For the first time in my life I tried to re-create my childhood favorite using this recipe and it turned out to be great! My husband even helped me to grate the turnips. We think that when we have kids we will have them join us for the yearly fun of making these savory gems for Chinese New Year. Read More
(37)
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Rating: 3 stars
01/21/2010
The cake tastes like turnip cakes I've had in Chinese restaurants but I think the mushrooms shrimp and sausage should be chopped very finely for a more even texture. But I will definitely try this again but won't wait until Chinese New Year! Update: I made these again with the same result--they are just too gummy. A Chinese friend thinks they need more turnip and mushroom and less flour. You need to use a real Chinese radish (lo bak) our generic turnips. The recipe is tasty but the texture is just too gummy and dense. Read More
(17)
Rating: 5 stars
07/26/2008
The best I've had in this country. Read More
(10)
Rating: 3 stars
08/25/2008
I'be never had anything like this before so I had absolutely no idea how it would turn out. I made it with Chinese sausage I got at the Asian market regular chestnut mushrooms (I hate the texture of rehydrated mushrooms) and fresh shrimp that I'd finely diced. It ended up being very dense and rich. The flavor was good but we got tired of it quickly. Not quite sure what to do with (all) the leftovers... Read More
(8)
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Rating: 1 stars
07/12/2006
I don't know where I went wrong with this one but it wasn't to my tastes. Sorry. Read More
(5)