7/27/2023 0 Comments Dim sum cake![]() ![]() This combined mixture is then poured in a steamer lined with greased aluminum foil or cellophane, and steamed at high heat for 40 to 60 minutes until it solidifies into a gelatinous mass.įor those with allergies to radishes, some recipes substitute turnip for radish. Cheaper variants, especially those sold in dim sum restaurants, will often have just a sprinkling on the top, to keep costs down. Somewhat more luxurious cakes will add larger amounts of these ingredients directly to the mixture. These flavoring ingredients may first be stir-fried before being added to the radish and flour/starch mixture. ![]() The ingredients are stirred together until combined.Īdditional ingredients that provide umami flavouring can be also added. Corn starch is sometimes added as it aids in binding the cake together, especially when a large number of additional ingredients (see list below) are added. The other key ingredients are water and rice flour. Chinese radish, either the white-and-green variety or the all-white variety, is one of the key ingredients since it makes up a large portion of the cake. To prepare a turnip cake, roots of Chinese radish are first shredded. This misnomer gave the title to a popular guidebook on Singapore's street food, There's No Carrot in Carrot Cake, which was written by Ruth Wan, Roger Hiew, and Leslie Tay, published by Epigram Books in 2010. It is called "carrot cake" because of a loose English translation of chhài-thâu-kóe, which caught on among the non-native speaking diners. There is no connection between this dish and the sweet Western carrot cake. It is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon, one of its main ingredients, can also refer to a carrot ( 紅菜頭 âng-chhài-thâu 'red radish'). In Taiwan, turnip cake is also commonly eaten as part of breakfast. It is also commonly eaten during Chinese New Year, since the word for radish ( 菜頭 chhài-thâu) is a homophone for "good fortune" ( 好彩頭 hó-chhái-thâu) in the Hokkien language. It is one of the standard dishes found in the dim sum cuisine of China as well as in overseas Chinatown restaurants. ![]() Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. Turnip cake is commonly served in Cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. It is traditionally called carrot cake in Singapore. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. ![]()
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