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Chinese New Year Turnip Cake

Rated as 3.22 out of 5 Stars

"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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Ingredients

servings 629 cals
Original recipe yields 6 servings (6 to 8 servings)

Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 629 calories; 29.9 g fat; 74.7 g carbohydrates; 19.1 g protein; 62 mg cholesterol; 1504 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

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 rest...

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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 rest...

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 a...

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-...

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...

The best I've had in this country.

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 text...

I don't know where I went wrong with this one, but it wasn't to my tastes. Sorry.