Chinese new year is coming soon! Although I am sick, I still think I will need to make one before CNY. This is the first time making that but it was a successful! My kids and husband love it!
Ingredients: Made 5 (7" round container)
3 lbs (1.5kg) Turnips 白蘿蔔
1 lb (450g) rice flour 粘米粉
3 cup (75g) ungluten flour澄麵粉
8 Chinese mushrooms冬菇
2 oz (50g) dried shrimp蝦米
6 oz (175g) Chinese sausage and preserved pork臘腸臘肉
6 cups water
Seasonings:
3 tsp sea salt
1 tsp chicken bouillon powder (optional)
2 tsp sugar
Dash of sesame oil
pinch of pepper
Garnish:
Dash of parsley, green onion and white sesame
Method:
1 Soak and dice the Chinese mushrooms. Clean and soak the dried shrimp. Steam the Chinese sausage and preserved pork, dice.
2. Sieve rice flour and ungluten flour together into a large bowl, add seasonings, add 3 cups of water to form a batter.
3. Saute diced ingredients in oil. Sizzle in wiine, sit well, Dish.
4. Peel and grate turnips into long shreds. Use a big wok/pot, add with a little oil, add turnips with 3 cups of boiling water, bring turnips to boil, immediately pour mixture into the batter, sitr to obtain a sticky consistency. Add other ingredients, mix well.
5. Pour pudding mixture into a greased tin. Steam over high heat for 1 hour until cooked.
6 Garnish, cool, slice and shallow fry until it turns to golden brown in colour on both sides.
Tips: Texture of pudding can be adjusted according to one's desire. For a firmer texture, add a little more rice flour or use less turnips. Choices of assorted meat can be optional.
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