Recipe(tried): Chinese New Year Turnip Cake

Chinese New Year TURNIP "cake" (like a pate)

This recipe is handed down from my mom's mom.
Note: this "cake" doesn't contain any leavening agent like baking powder!

This is NOT a dessert (not sweet), but more
like a "quick bread" for the Chinese. This "cake" is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in fridge, but should always be eaten HOT after re-heating either in microwave, or frying in
a few tbsp of oil. This cake can be kept for 1 week in fridge (but usually it's finished within a day!!)
Chinese New Year Turnip "cake"
Makes one 9x2 round cake

1.6 kg (about 3 big ones) TURNIPs (white colored)

300 g rice flour

25 Chinese dried mushrooms, soaked overnight in water

10 dried scallops, soaked to soften overnight
--OR-- 6 Chinese sausages, chopped into small pieces

**a handful of dried shrimps, soaked overnight (OPTIONAL)

8 g five spices powder

2 tsp salt

1/2 tsp chicken powder

1 tbsp white pepper

2 slices of ginger

2 tbsp oil

1 tbsp oil

(NB: all the above dried seafood (eg. Chinese mushroom, shrimps, scallops and Chinese sausages can be found in Chinese seafood stores, in Chinatown definitely)

(1) If using scallops, spread the soaked scallops into shreds. (if using Chinese sausages instead, chop into small pieces)

(2) Chop all soaked, softened and drained mushrooms, Chinese sausages, shrimps (if using) into small pieces. set aside.

(3) Shred turnip, set aside. (Shredding is the part which takes most of the time)

(4) Heat wok [or a large skillet] HOT with 2 tbsp oil. Fry chopped mushrooms, sausages, shrimps or/and scallops shreds for 1/2 min. Dish up and set aside.

(5) Add 1 more tbsp oil, fry ginger a bit. Then add shredded turnips, toss constantly for about 3 mins. (DON'T REMOVE ANY WATER left in wok)

(6) Add spice, salt, chicken powder, white pepper, toss until evenly distributed. Find the Ginger slices out and take them away.

(7) TURN OFF HEAT. Add rice flour on top, now use a chopsticks to toss and mix flour evenly with carrots (about 2 mins).

(8) Remove turnip and flour mixture onto a greased 9x2 inch deep round cake pan.

(9) Clean wok or large skillet, boil a wok/skillet of water. Steam the pan of "cake" batter on a round wire rack on LOW-HEAT/FIRE for 45 mins. (can use a large bamboo steamer if u have)

(10) Slice into pieces and serve hot!!
OR cool on wire rack before covering with plastic firm and put in fridge.
Happy Chinese New Year and KUNG HEI FAT CHOI!