\tReally more like a bread than a cake, this recipe is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year.<\/p>\n
\tServes 4 – 6
\tIngredients:<\/p>\n
\t2 1\/2 pounds lo bak (Chinese white radish), or substitute turnips
\t1 cup water
\t2 cups long-grain rice flour
\t5 tablespoons oil
\t1 tablespoon scallion, chopped fine
\t4 dried black mushrooms
\t1\/4 cup dried shrimp, chopped fine, soaked in 1 tablespoon sherry
\t4 Chinese sausages, chopped fine
\t2 teaspoons salt
\t1\/2 teaspoon sugar
\t1\/2 teaspoon pepper
\t1 tablespoon Chinese parsley (cilantro) chopped fine
\t1 tablespoon sesame seeds, toasted<\/p>\n
\tPreparation:
\tPeel and grate turnips. Simmer in 1 cup water for about 1 hour, or until tender.<\/p>\n
\tMix rice flour and turnips in bowl until consistency of thick oatmeal. Add 2 tablespoons of oil. Mix well. Set aside.<\/p>\n
\tHeat 2 tablespoons oil in wok. Stir-fry scallion, mushrooms, shrimps and sausages and add to turnip mixture.<\/p>\n
\tAdd salt, sugar, and pepper. Mix thoroughly<\/p>\n
\tGrease a 6 inch by 9 inch cake pan. Pour mixture into it. Sprinkle with parsley and sesame seeds. Place on rack in steamer. Steam over briskly boiling water 1 hour.<\/p>\n
\tWhen cold, refrigerate overnight.<\/p>\n
\tTo serve, slice 1\/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.<\/p>\n