Food

Turnip Cake Instant Pot

Name: Turnip Cake Instant Pot
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Yield: two glass contain
Cuisine: Appetizer And Snacks
Ingredients: 1 kg radish; 170 gm rice flour; 4 Tbsp wheat starch (澄麵); 1 (40 gm) Chinese sausage (臘腸); 55 gm Chinese dried shrimps, soaked until softened; 60 gm dried radish, soaked for 10 minutes and squeezed the excess water out; 2 shallots, minced; 3/4 cup salt-reduced chicken stock (or homemade salt-free stock); white pepper, to taste

Appetizer And Snacks

Yield: two glass contain

portioner

20 mins

aktiv tid

1 hour 20 minutes

total tid

Begynd at lave mad

Ingredienser

1 kg radish

170 gm rice flour

4 Tbsp wheat starch (澄麵)

1 (40 gm) Chinese sausage (臘腸)

55 gm Chinese dried shrimps, soaked until softened

60 gm dried radish, soaked for 10 minutes and squeezed the excess water out

2 shallots, minced

3/4 cup salt-reduced chicken stock (or homemade salt-free stock)

white pepper, to taste

Vejledning

Peel the radish and grate it into strips. I used a food processor. It’s done within a minute or so.

Blanch the Chinese sausage in boiling water to remove excess grease. It also helps to cut easily. Drain up and cut into dices.

Heat a little of oil over medium high heat. Add the diced Chinese sausage. Cook until oil is released. Add the dried shrimps and dried radish. Saute until aromatic. Set aside.

Heat some more oil to sauté the shallot. Toss in the shredded radish. Sprinkle white pepper to taste. Stir to combine. Pour in the chicken stock. Cook until the radish turns soft and translucent.

Remove from heat. Sift in the rice flour and wheat starch. Combine thoroughly. You’ll get a thick batter. Stir in the Chinese sausage, dried shrimps and dried radish. Transfer the batter into the glass containers or tin.

In your Instant Pot, put a trivet inside. Pour in 1½ cup of water. Cover the lid with the pressure handle to “sealing” position. Press “Manual” button and cook for 40 minutes. Run quick release.

Remove the radish cake from the pot. Let cool completely for easily cutting into pieces. Pan-fry them over medium high heat. Serve immediately. You may enjoy it as it’s when fresh from the pot if desired. The leftover can be kept in fridge for up to 2 weeks.

Notater

The water content inside every radish is quite different. Adjust the amount of chicken stock accordingly. The consistency of your batter should look like the one shown in the video. Then your radish cake will be just right, neither too soft nor too tough.

If you're going to make this radish cake in a wok, please refer to this recipe.