Turnip Cake

On high heat, add oil to wok. Once hot and starting to smoke, cook the garlic and dried shrimp for 30s. Add the Chinese sausage and cook for 30s. Add the turnip, stir and cover. Cook for 6-7 mins.

Add salt, chicken bouillon, white pepper and sesame oil. Mix, cover and cook for another 2-3 mins.

In a cake pan, line bottom with parchment paper. Brush inside of pan with oil (or use non-stick spray).

Mix rice flour with water in a bowl. Then add the cooked mixture to the bowl and fold it in. Transfer it into the cake pan.

Steam for ~40m. Time may vary depending on thickness of cake. It is ready when you can stick a toothpick in the cake and remove it cleanly without any uncooked batter on the toothpick.

Let cool to room temperature. Then cool in refrigerator for at least 4 hrs.

Cut the cake into slices. Pan fry each side until golden brown.