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Braised Beef Shank in Soybean Paste
Turnip Cake
| By : |
You will love this mouth watering dish made with daikon, sausage and shrimp! A traditional chinese classic if you love dimsum that you can easily prepare at home thanks to the Instant Pot!
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Servings |
10 servings
|
Ingredients
- 2 Daikon chinese turnip, peeled and shredded
- 1 1/2 Chinese sausages cut into small pieces
- 1/4 cup dry shrimps soaked, strained and chopped
- 4 tablespoons olive oil
- 1 teaspoon Ginger minced
- 2 tablespoons green onion chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 1/4 teaspoon chicken bouillon powder
- 1 1/2 cups rice flour
- 1 cup Water
Ingredients
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Instructions
- In a large non stick pan, heat olive oil over medium-high heat. Saute green onion and ginger for about 30 seconds.
- Add chopped sausage and shrimp pieces, cooking for another minute.
- Add shredded daikon and saute for 1 to 2 minutes.
- Add in the remaining ingredients, reduce heat to medium-low and cover, simmering for 5 minutes. Set aside to cool.
- In a bowl, mix the rice flour and water. Pour into the cooked turnips and mix well. Pour batter into a medium size oven safe glass container.
- Add water to the Instant Pot's
2 cup mark. Place the container on the steam rack. - Close the Instant Pot and press the steam function, adjusting the time to 45 minutes cooking.
- When time is up, wait for another ten minutes, allowing for initial natural pressure release. Finish releasing any additional pressure with a quick release.
- Take out the steamed turnip cakes and set aside to cool, then covering and chilling for a few hours.
- Use a knife to loosen the turnip cake along the edges of the glass container. Flip the container and pry out the turnip cake.
- Slice 1/3 of the cake and pan fry it with oil until both sides turn light brown. Enjoy!
MaoMao Mom is a mom, wife, scientist and food lover. In today’s fast paced life, people have less time to prepare wholesome and tasty dishes. As a scientist in chemistry, Maomao Mom brings lab techniques and skills into the kitchen. She has made it her mission to bring together the healthy eating and traditional Chinese cuisine by using quality ingredients, simplifying procedures and choosing healthy foods.
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If you follow these instructions, you’re going to have a disaster on your hands. Filling water to the 2 cup line causes it to boil over and mix water in the cake and destroy it. It leaves a sloppy soup behind.
I am thinking of using the Aozita Stackable Steamer Insert Pans with Sling for Instant Pot for steaming this turnip cake (https://www.amazon.com/gp/product/B071GY3R42/ref=ask_ql_qh_dp_hza). Do you think it will work since it has a cover? Thanks.
Thank You for recipe. Brings back wonderful food memories. Had to separate into two pans to fit my pressure cooker. First pan did get a little wet but flipped onto cheese cloth to let it dry out and once cooled and pan fried turned out perfect. Second pan covered with foil so it didn’t get wet just cooled and pan fried. Since only cooked half recipe each time only cooked for 30 minutes. Thanks You! Will make again!
It was very tasty. I used a round 7.5 inch Corning Ware “French White” pot (the kind that doesn’t have handles), covered it with parchment paper, and secured the paper with a string. I filled my IP Duo60 with two cups of water, inserted the steamer rack, then placed the Corning Ware pot on top and followed the directions. I only had 1 daikon, sp I halved the recipe, but cooked it for the full 45 minutes. It turned out great!