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Chinese New Year turnip cake
Gluten-free. Egg-free. Dairy-free. Nut-free.2 ½ pounds lo bak (Chinese white radish) or turnips 250ml (8 fl oz, 1 US cup) water 2 cups long-grain rice flour 5 tblsp oil 1 tblsp spring onion, chopped fine 4 dried black mushrooms 60g (2 oz, ¼ US cup) dried shrimp 1 tblsp rice wine or dry sherry 4 Chinese sausages, chopped fine 2 tsp salt ½ tsp sugar ½ tsp pepper 1 tblsp coriander leaf 1 tblsp sesame seeds, toasted
Mix dried shrimp with rice wine or dry sherry and leave to soak. Chop coriander finely.
Peel and grate radish or turnips. Simmer in water for about 1 hour until tender.
Mix rice flour and radish or turnips in a bowl until it reaches the consistency of thick oatmeal. Add 2 tblsp of oil. Mix well. Set aside.
Stir fry spring onion, mushrooms, shrimps and sausages in 2 tblsp hot oil and add to the mixture.
Add salt, sugar, and pepper. Mix thoroughly.
Grease a 15cm x 23cm (6″ x 9″) cake tin. Pour mixture into it. Sprinkle with parsley and sesame seeds.
Place the tin on a rack in a steamer. Steam over briskly boiling water for 1 hour.
When cold, refrigerate overnight.
To serve, cut pieces 5mm x 50mm x 75mm (¼″ x 2″ x 3″). Fry slices in 1 tblsp oil until golden brown.
Serve hot.
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