Vegan Turnip Cake (Carrot Cake)

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Vegan Turnip Cake (Carrot Cake)

course Appetizers, side dishes
cuisine the chinese
keyword Asian Food, Asian Recipes, Chinese, Chinese New Year, Lunar New Year, Side Dish, Turnip Cake, Vegan Turnip Cake, 萝卜糕
Q. Time 15 minutes
cooking time 15 minutes
frost time 4 of hours
serving 12 serving

Equipment

  • 1 baking dish(I used a 2 qt size dish)

Materials

filling material

  • 10 Dried shiitake mushrooms
  • 1 spoon Neutral oil
  • 5 scallions Thinly sliced, separate green and white
  • 2 cloves garlic Mince finely
  • 1 shallot Mince finely
  • 1/2 teaspoon salt
  • 2 spoon Tamari
  • 2 teaspoon Toasted sesame oil
  • 1 spoon coconut sugar

Turnip cake

  • 500 the village Japanese radish cut off
  • 1 the cup Purified water
  • 1 the cup rice flour
  • 1/4 the cup corn starch
  • 1 spoon coconut sugar
  • 1 spoon Mushroom powder
  • 1 teaspoon salt More, taste
  • 1/2 teaspoon White pepper

instructions

Prepare the turnip cake filling

  • Start by soaking the mushrooms in hot water for about 30 minutes or until soft. Drain and reserve the soaking liquid and use your hands to squeeze as much moisture out of the mushrooms as possible.
  • Cut the mushrooms into equal pieces and keep aside.
  • In a pan, add neutral oil and white stem part of green onion. Fry for 2 minutes, then add the shallot, garlic and pinch of salt. Cook for another 2 minutes.
  • Add the mushrooms and cook for 5-6 minutes, stirring constantly. When soft add tamarind, coconut sugar and toasted sesame oil. Stir to combine and cook until all liquid is absorbed. Remove from heat and set the mixture aside.

Prepare radish

  • Start by peeling the radishes completely and then use a box to slice your radishes. Do this in a bowl to catch any liquid from the radishes. Weigh out 500 grams of radishes and add them to a pot or pan with 1 cup of the mushroom soaking water and any liquid that may have escaped from the radishes. Cook radishes for 8-10 minutes, until tender.
  • Transfer the cooked radishes to a large mixing bowl. Again, save all the liquid in the pan and pour it into a measuring cup. Add water (and any remaining mushroom soaking water) until you have 1 cup of liquid and add it to the mixing bowl.
  • Add the rice flour, cornstarch and all the seasonings to the mixing bowl and stir to combine. Finally, add the filling ingredients and combine again. Let the mixture sit to hydrate the dough while you prepare a steamer set up.
  • Transfer the mixture to a greased or lined pan, then steam for 25-30 minutes. Let cool completely, then cover and refrigerate overnight or at least 4 hours.

Bake the turnip cake

  • After cooling, turn the cake out onto a cutting board and cut into slices (think brownie-sized pieces). Heat a pan with neutral oil and fry until golden and crispy on each side. Season with salt and serve with vegan mushroom oyster sauce or chili oil.

The post Vegan Turnip Cake (Carrot Cake) appeared first on Veggiekins Blog.

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