Turnip Pudding - 蘿蔔糕

Written By May E on Friday, 4 February 2011 | 17:30

Ingredients:

3 oz. Dried shrimp (蝦米 )
6 oz. Preserved pork (臘肉 )
4 Chinese preserved sausage (中國臘腸 )
1/2 oz dried mushroom (冬菇)
4lb. turnip ( peeled ) (白蘿蔔 )
10 oz. rice flour ( 粘米粉 )
1oz corn flour

Seasonings:

11/2 tbsp. salt
11/2 tbsp sugar
1/2 tsp pepper
3/4 oil

Method:

Soak dried shrimps and mushroom, dice mushroom, preserved pork and Chinese sausages.
Peel and shred turnip, Pour shredded turnip into the wok. Add oil and stir from time to time while boiling. Cook until turnip changes colour. Move away from heat, sift rice flour into the mixture in the wok, stir well add in seasoning and preserved meat, shrimp and mushroom, mix well.
Pour mixture into an oil cake tin.
Steam over high heat for 2 hours. Sprinkle chopped spring onion on top before serving.