CatTuna's Latest Chinese Recipes
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Gluten Free Taiwanese Turnip Cake
烤蘿蔔糕 Kao Luobogao
Last weekend, a friend asked me how I deal it without homefood living here. Food is the most important thing in her llife. She wondered how can I handle it since I've been away for so long. Well, here is I am doing, missing it, playing it, eating it and sharing it with you. Hope you enjoy playing with CatTuna so far!
This is a very traditional dish, we have it for breakfast, lunch, dinner, snack, New Year food. You can see it everywhere in Taiwan. For myself, my auntie makes the best radish cake, I always enjoy peeling the radishes for her, and excited for the delicious smell for the smoking bamboo steamers. If you are a Dimsum fan then you might know this dish "蘿蔔糕 Turnip cake".
I don't remember how many times I've done this dish, mostly I steamed it but today I want to share you baking it. It's also very tasty! Happy baking, BonappTreat!
This is a very traditional dish, we have it for breakfast, lunch, dinner, snack, New Year food. You can see it everywhere in Taiwan. For myself, my auntie makes the best radish cake, I always enjoy peeling the radishes for her, and excited for the delicious smell for the smoking bamboo steamers. If you are a Dimsum fan then you might know this dish "蘿蔔糕 Turnip cake".
I don't remember how many times I've done this dish, mostly I steamed it but today I want to share you baking it. It's also very tasty! Happy baking, BonappTreat!
Taiwanese Turnip Cake
- Grated organic turnip +-500g
- Chopped mushroom 1/3 cup
- Rice flour 200g
- Mushrrom soup 240 ml
- Olive oil 1 tsp
Seasoning
- Salt 1/2 tbsp
- Sugar 1 tsp
- Soy sauce 1 tsp
- White pepper 1/2 tsp
Directions
Taiwanese Radish Cake
- Preheat the oven in 375F / 190C.
- Bring the mushroom to a pot of boling water, cover, turn to a midium heat and cook for 3 minutes. Store the mushroom and shoup in another container.
- In the same pot, bring the grated turnip into another boiling water, cook for 2 minutes and drain with a sieve.
- Heat the same pot with olive oil, and meanwhile chop the precooked mushroom.
- Pour the rice flour in a big bowl, slowly, separately join the mushroom soup, and mix well.
- In a high heat, saute the mushroom, turnip and add the seasonings as listed. When everything is soft, then turn the heat off.
- Stay on the stove. Join the mixture into the pot and toss evenly. Stir well until the mixture is getting thicker and hard to stir.
- Pour the mixture into a deep (+-8cm) baking tray, covered by light foil paper and bake for +-40 minutes.
- Off heat, take off the foil paper and stay in the oven for another 15 minutes before serving.