Serves: 8 people
Preparation time: 2.5 hours
Ingredients:
400 grams rice flour (1 bag)
6 pounds turnip (white Lo Bok)
4 Chinese sausages
38 grams dried shrimp
3 cups (combined turnip juice and water *refer to instructions)
6 tablespoons white sugar
Seasoning Ingredients:
6 tablespoons heated oil
4 teaspoons chicken essence powder
2 teaspoons salt
White Pepper (to taste)
sesame oil (to taste)
Garnish:
½ teaspoon white sesame (stir-fry beforehand without oil, making sure it doesn’t burn)
1 teaspoon finely chopped spring onion
Use:
2 round cake tins, brushed with a thin layer of oil
Instructions:
1. Soak dried shrimp in water until soft and tender. Then, dice it into fine pieces.
2. Cut Chinese sausages into fine pieces.
3. Stir-fry the dried shrimp and Chinese sausages together.
4. Peel the turnip, and grate them into thick shreds. Next, put the turnip into a big pot. Add 6 tablespoons of white sugar. Cook and boil the turnip until they are transparent. Switch off the heat.
5. Pour the juice from the boiled turnip, adding water as required to make 3 cups of liquid into a big bowl. Gradually add rice flour and stir until smooth.
6. Put the flour mixture, dried shrimp and Chinese sausages to the pot of turnip. Add seasoning ingredients. Stir and mix well.
7. Pour the combined mixture into the 2 oiled cake tins. Steam each cake tin at individually over high heat for 45 minutes to one hour until done. When a toothpick is inserted, the pudding-like cake residue should be transparent if done. Sprinkle with the sesame and spring onion to decorate. It can be served immediately. Or, leave it to cool.
8. The cooled pudding-like cake can then be refrigerated until ready to eat. When ready to serve and eat, slice the pudding-like cake into squares and pan fry in a skillet until lightly brown on each side.
9. Serve hot and enjoy!
