The Making of 蘿蔔糕

Today (January 23, 2022), Mei-O decided to make 蘿蔔糕 (from Wikipedia: "Turnip cake, a Chinese dim sum dish [made from] shredded radish (typically Chinese radish) and plain rice flour.") As she went through the various steps, I documented the process which can be seen below.

It all begins with this old recipe Mei-O's been using for over 50 years! Here's a closer look if you want to read it.

It starts out with a big 白蘿蔔 (Chinese radish) that gets washed, ...

peeled, ...

and shredded.

Then the optional 香腸 (Chinese sausage) gets diced...

and cooked, ...

then blended into the shredded 白蘿蔔.

In a separate bowl, rice flour...

is mixed with water, ...

then the cooked 白蘿蔔 and 香腸 is mixed in.

And, here's my part, ...

blending the 白蘿蔔, 香腸, and rice flour into a gooey consistency.

It's then put into a steamer pan, ...

and placed into the steamer....

to cook for about an hour and 30 minutes.

And, voila!

Cut into squares, with a little soy and sriracha sauce sprinkled on top, it's delicious!