DELICIOUS! We tried this recipe tonight and it was SO YUM! I had to add more water with the rice flour because after adding my 2 cups (part shrimp juice/water), the mixture was still very very thick, not as liquid looking as in the video. So I added a splash more of water but drained a little of the turnip stock. We didn't have white pepper, so we skipped on that, and I used garlic chinese sausage (DELICIOUS) and we used fried garlic, instead of shallots. Sadly our square pyrex didn't fit into our steamer! (darn!) so we ended up using round glass bowls, and made THREE turnip cakes! lol, lots of eating and gifting :) THANKS ANGEL!
Thank you for your generous sharing that made this cooking of the Turnip Cake so simple and easy to follow. I even used part of it and fried it with a battered mixture of Egg, some chopped-up Garlic, Shallots and Chilli Sauce. Tastes yummy! Bless You!
This recipe duplicates, what I’ve had in dim sum, restaurants in Kansas City, Minneapolis, and San Francisco. Exactly what I wanted. In my opinion, it tastes better if you let it refrigerate overnight and then in a pan in the next day. I also portioned two person servings and froze them. Worked great.
hi angel I love your receipes and today I spent all day cooking I made the chinese turnip cakes and the fried miso paste and ginger tofu my husband loved them I really enjoyed cooking them and for sure I will cook them again Jocelyn from Sydney Australia chers
lol I also hate the grinding radish part as well. Took me forever...so I got my mum to do the dirty work for me. It looks so easy to her 😉 By the way you don't have to chuck away those end bits. All you have to do just use a knife and chop them to fine. It works the same. Also, I would save some of those cooked Chinese sausage mixture and put them on top of the cake Right before steaming. It makes the cake look so much nicer.
I just made this. Compared to what I usually eat at dim sum restaurants, these are quite floury. I would definitely recommend reducing the amount to taste the turnip.
Thank you for sharing this recipe! :) I made it yesterday and it was delicious. The soft texture was particularly enjoyable. I did use fresh shallots as I didn't have dried - I just fried them in the oil from the Chinese sausage. Thanks again from me and my family!
Mmm! Just made this - the vegetarian version! (actually it ended up being vegan!) instead of meats i added fried wheat gluten and mushrooms. YUM! Thanks for the tutorial!
OH! i'll skip the wheat gluten (although they are delicious) Wondering how it turned out with the mushrooms? I thought of rehydrating some shiitake, have to make a vegetarian version next time for my vegetarian friends :)
I tried someone else's recipe today and the cake didn't firm up (probably because the amount of rice flour it called for). I will try yours next. This is one of my favorites at a dim sum place.
My father loves this dish but he had mobility issues so going out to dim sum is hard for him so with this I will make this for him and surprise him on his birthday which is later this month.
Awesome! My grandma is about 90 but we grandkids (about 11 of us) never learned stuff like this...now I can try and make this for her for 2016 CNY :) (plus maybe some of the other 8 things you suggest in that recent vid upload)
+Lorrie Baxter I saw "chinese donut" recipe and have been hooked on pinning many recipes i would like to try that i have never experienced before you make it so easy to follow very good videos :)
I'm so glad that you made this recipe! I ate these in Taiwan and I've been craving for some since they're not available here. Hopefully mine comes out successful! :D
+Angel Wong's Kitchen how come u called it a turnip cake when u don't use any turnip but a radish? turnip is different from radish try to google it please
Thanks Angel! Love your recipes thanks for sharing your grandma's recipes with the rest of the world :) I actually made it a few days ago and everyone loved it. I thought it was very tasty as well just the way it is. But I think I may have over cooked it..keke I will try your suggestions. Thank you!
How should I modifiy these to make them breakfast radish/turnip cakes like I get in Taiwan with my 蛋餅? Those ones generally don't have sausage or shrimp in them. Do I just remove those ingredients or do I need to add something else to replace the flavor?
im allergic to shellfish so i didnt add the dried shrimp didnt wanna test my allergies and it still turned out great my dad immediately told me to give him a piece lol
AAA CONGRATULATIONS ON 50k subscribers ANGEL!! :D Feels like yesterday I stumbled across your channel >3< All the very best for this year!! Oh and I love turnip cakes!! What a great recipe for the start of the year!
Hi Angel. I really want to make these turnip cakes. Would you please tell me the brand and size of your steaming pan I really like it. Please also tell me the brand and size of that beautiful fry pan you used. I cannot wait to make these and I will send a picture🌼
Hi! I did many cakes, how long are they durable? (Freezer and fridge) Would the taste stay the same if I keep them in the freezer? Would the cakes be longer durable, if I haven't steam them?
Can you tell me the brand/size of the steamer you are using to steam these? I checked the shop on your website and I don't see anything like that there. Thank you!!!
ermahgahd yum!! Thanks for this post! My grandmother says shes too old to make these any more and so the only time i get to enjoy is when my 7 yr old and I go to dim sum and we stock up to bring home. Ive tried a couple different recipes but not one could suffice for my taste buds. I am excited to try this recipe I just came across your channel and subscribed. my family on mother side is from Taiwan... mom never shared much of the culture with me other than cooking but she holds out on some recipes!! lol so once again thank you for sharing with us here.... Im wondering, for my son, if you have the knowledge and time to may be show us how to make crab claws??? we would greatly appreciate it!
GangstressInaDress You're welcome! I hope you end up trying this. I don't have a recipe for crab claws at the moment, but when I go back to Taiwan, I'll ask my family and see if they have any good ones. :)
Angel, this is my FAVORITE Dim Sum dish!! I can't wait to try it! Is it better to let it cool overnight? I'm pretty impatient so I want to make it and eat it today! :)
Aa, as always it looks super easy to make and I want to. But I'm so lazy and it's so readily available here...I'll probably try making it when my parents visit! Food tastes better when you cook for and share with others anyway. so hungry...
thanks for the video. Just want to confirm that you need 2 cups of water for the batter and then 2 cups of water to boil the turnip, i.e. 4 cups of liquid in total. thanks
I would like to clarify the total amount of water .1 pyrex cup is 600 ml of water .so 4 cups is 2400ml of water.i think it is too much water.will need a lot of time to cook the mixture Maybe total of 2 cups is enough Pl advise. Thanks
I buy the lead kind of Chinese sausages, it is in the cold section Ranch 99. $8.99 for a pack. The lead sausages has fat too, but less. The regular Chinese sausages will kill you, will clot up your vessels. Just pay more and save you from obesity.
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This is the easiest turnip cake I've seen. No crazy ingredients or extra steps. Thank you.
Grandma's cooking is the best. I'm so happy to see traditional Chinese dishes being kept alive.
DELICIOUS! We tried this recipe tonight and it was SO YUM! I had to add more water with the rice flour because after adding my 2 cups (part shrimp juice/water), the mixture was still very very thick, not as liquid looking as in the video. So I added a splash more of water but drained a little of the turnip stock. We didn't have white pepper, so we skipped on that, and I used garlic chinese sausage (DELICIOUS) and we used fried garlic, instead of shallots. Sadly our square pyrex didn't fit into our steamer! (darn!) so we ended up using round glass bowls, and made THREE turnip cakes! lol, lots of eating and gifting :) THANKS ANGEL!
I made this 3 days ago and it was SOOOO good, all my family members were impressed, also it tastes good with some soy paste
+Lydiaaa.xoxo I'm glad you and your family liked the recipe. :)
Yum, grew up eating that. Now, living in the States, I have to make my own.
I made turnip cake several times, always referring to your recipe, always successful. Thank you.
Thank you for your generous sharing that made this cooking of the Turnip Cake so simple and easy to follow. I even used part of it and fried it with a battered mixture of Egg, some chopped-up Garlic, Shallots and Chilli Sauce. Tastes yummy! Bless You!
This recipe duplicates, what I’ve had in dim sum, restaurants in Kansas City, Minneapolis, and San Francisco. Exactly what I wanted. In my opinion, it tastes better if you let it refrigerate overnight and then in a pan in the next day. I also portioned two person servings and froze them. Worked great.
hi angel I love your receipes and today I spent all day cooking I made the chinese turnip cakes and the fried miso paste and ginger tofu my husband loved them I really enjoyed cooking them and for sure I will cook them again Jocelyn from Sydney Australia chers
EdwardandJocelyn Tan Hi Jocelyn - I'm glad to hear the turnip cakes and miso ginger tofu turned out well. Thanks for leaving a note! :)
This recipe is very good and easy to follow.
You have such an awesome kitchen!! Also thanks for sharing this recipe! I've always wondered how 萝卜糕 is done! :D
I love this recipe. Brings back many memories when we went for dim sum on Sundays. Ay yah! So good!
I lived in Taiwan for two years and lately I’ve been dying to have some more of these cakes. Thanks for the awesome video!
I cooked mine in the rice cooker and it came out easily!
lol I also hate the grinding radish part as well. Took me forever...so I got my mum to do the dirty work for me. It looks so easy to her 😉
By the way you don't have to chuck away those end bits. All you have to do just use a knife and chop them to fine. It works the same. Also, I would save some of those cooked Chinese sausage mixture and put them on top of the cake Right before steaming. It makes the cake look so much nicer.
sleepingbeauty0000 z
If you can get your hands on a food processor, it makes the grinding a breeze!! My mom made it that way and she learned late in life.
I just made this. Compared to what I usually eat at dim sum restaurants, these are quite floury. I would definitely recommend reducing the amount to taste the turnip.
Thank you for sharing this recipe! :) I made it yesterday and it was delicious. The soft texture was particularly enjoyable. I did use fresh shallots as I didn't have dried - I just fried them in the oil from the Chinese sausage. Thanks again from me and my family!
+S Ooi You're welcome! I'm happy to hear it turned out well and you liked the turnip cakes. :D
‘Loving’ the 'Chinese Turnip Cakes' they look "Absolutely Bodacious" 👍😄
Mmm! Just made this - the vegetarian version! (actually it ended up being vegan!) instead of meats i added fried wheat gluten and mushrooms. YUM! Thanks for the tutorial!
OH! i'll skip the wheat gluten (although they are delicious) Wondering how it turned out with the mushrooms? I thought of rehydrating some shiitake, have to make a vegetarian version next time for my vegetarian friends :)
What's fried wheat gluten? Where do you get it?
@@eg1197 wheat gluten is basically 'seitan'
@@yvetteclaire Hi. Love turnip cake. But without the meat. Didn't realize wheat gluten=seitan. Thanks for responding.
I made this but instead of dried shrimps, I used shredded carrot. (shellfish allergy) Thanks Angel Wong!
Add canned salmon to get the fishy taste
I made this the first time by memory. I now know what I missed, cooking turnip first before combining ingredients. Oh well, better luck next time! 🙃🙂😋
I tried someone else's recipe today and the cake didn't firm up (probably because the amount of rice flour it called for). I will try yours next. This is one of my favorites at a dim sum place.
My father loves this dish but he had mobility issues so going out to dim sum is hard for him so with this I will make this for him and surprise him on his birthday which is later this month.
Thanks for the easy follow demonstration. I'm just ready to make the cake and will find out very soon.
Awesome! My grandma is about 90 but we grandkids (about 11 of us) never learned stuff like this...now I can try and make this for her for 2016 CNY :) (plus maybe some of the other 8 things you suggest in that recent vid upload)
Congratulations! Well organized. Clearly explained. Good diction. Thanks for a good demo.
haha cai tow guo! exactly same pronunciation as the dialect from my hometown Swatou
I just made this and it is so delicious. I used a spicier chinese sausage to give it a bit more kick.
Steven Wong Glad you liked it. Spicy Chinese sausage sounds good : )
YOU ARE SO EASY TO FOLLOW THANK YOU FOR BEING SUCH A GOOD TEACHER IT IS SO EASY TO FOLLOW YOUR YUMMY RECIPES
+Lorrie Baxter I saw "chinese donut" recipe and have been hooked on pinning many recipes i would like to try that i have never experienced before you make it so easy to follow very good videos :)
I always wanted to make it myself, now at least I know how much work goes into it .. thanks a million Angel!*~
Brings memories when I eat that.
i love it keep it going all the best from germany
Thank you so much!
I'm so glad that you made this recipe! I ate these in Taiwan and I've been craving for some since they're not available here. Hopefully mine comes out successful! :D
I love these!
Wow so easy recipe thank you
Thanks made it yesterday although didn't look as good as yours. mine was a bit mushy but it was alright.
This was a great video! I made it and it came out great!! Thank you!!!
Love Turnip cake! Promise to make next weekend!
Hi Angel, the turnip cake turn out great! Thank you very much for your recipe!
+Peng Lin Yay! So glad you liked the turnip cakes :)
I don't know if TH-cam have cook meet ups or convention but they should and all the great cooks should have cooking demos
Making this now !!!! Thank You Angel great recipe. Going to try this with crab and duck
Yum! I hope you liked it. 😋✌🏻
+Angel Wong's Kitchen how come u called it a turnip cake when u don't use any turnip but a radish? turnip is different from radish try to google it please
Congratulations on your video; is very well developed, the turnip cake just love it
roma yeh you're welcome! Glad you liked the video recipe. :)
U r so classy, Angel!
I just made some to celebrate lunar new year, but I used pork belly that I made instead of taiwanese sausage.
Thanks Angel! Love your recipes thanks for sharing your grandma's recipes with the rest of the world :) I actually made it a few days ago and everyone loved it. I thought it was very tasty as well just the way it is. But I think I may have over cooked it..keke I will try your suggestions. Thank you!
This was delicious!! Thank you for sharing I topped mine with an island teriyaki sauce wish I could show you the picture
Published on l
Coming cars
Looks delicious! Great tutorial!
looks very easy i will try to make it ...., is good
Anny Lai
Definitely going to try this. Thanks Angel for the recipe : )
Hey Angel, can you please please please teach us more dimsum recipes???
How should I modifiy these to make them breakfast radish/turnip cakes like I get in Taiwan with my 蛋餅? Those ones generally don't have sausage or shrimp in them. Do I just remove those ingredients or do I need to add something else to replace the flavor?
I have made it with some variations. Thanks for the guidance.
I do not eat pork, so I used spicy turkey kolbasa and I also added some green onion in with it, Amazing! Thank you...
I love it going to give it a try using your recipe xxx
My favorite dim sum,thanx for the recepies
Hi Angel, I'd love to give this a try but do you know if glutinous rice flour is an ok substitute? Thanks and I'll try it when I get a chance!
Hi Angel!! Random question - why did you switch off your Bluestar range? I’m considering one so would love any feedback from your experience.
Your grandma must be a good chef😂😂😂thanks to grandma recipe
My favorite thing to order at dim sum! Love this recipe xo
@Siok Lan Chua ,,,,
im allergic to shellfish so i didnt add the dried shrimp didnt wanna test my allergies and it still turned out great my dad immediately told me to give him a piece lol
AAA CONGRATULATIONS ON 50k subscribers ANGEL!! :D Feels like yesterday I stumbled across your channel >3< All the very best for this year!! Oh and I love turnip cakes!! What a great recipe for the start of the year!
+Noxmoony Aww, thank you! I just realized I crossed 50k earlier this week. :) Thanks for the support! 💕
looks delicious, perfect for the coming chinese new year, thank you Angel :-)
Hi Angel. I really want to make these turnip cakes. Would you please tell me the brand and size of your steaming pan I really like it. Please also tell me the brand and size of that beautiful fry pan you used. I cannot wait to make these and I will send a picture🌼
Hi Angel, I found that there are some recipes include corn starch and tapioca starch. Have you ever tried it?
good job。
Hi!
I did many cakes, how long are they durable? (Freezer and fridge) Would the taste stay the same if I keep them in the freezer? Would the cakes be longer durable, if I haven't steam them?
Thanks for sharing 🎈🎈🎈
Hi Angel! Which All-Clad pot did you use in this video? I am really interested in looking and purchasing the same one that you have.
Looks Delicious!
"Completely Scrumptiously Deliciously Awesome" !! 很好
Can you tell me the brand/size of the steamer you are using to steam these? I checked the shop on your website and I don't see anything like that there. Thank you!!!
Do you happen to have a recipe for luobo si bing (radish filled bun) that you can demo?
Thanks for sharing!! Can't wait to try it out!
I wish I could cal her to meet her and talk about her best cooking.
ermahgahd yum!! Thanks for this post! My grandmother says shes too old to make these any more and so the only time i get to enjoy is when my 7 yr old and I go to dim sum and we stock up to bring home. Ive tried a couple different recipes but not one could suffice for my taste buds. I am excited to try this recipe I just came across your channel and subscribed. my family on mother side is from Taiwan... mom never shared much of the culture with me other than cooking but she holds out on some recipes!! lol so once again thank you for sharing with us here.... Im wondering, for my son, if you have the knowledge and time to may be show us how to make crab claws??? we would greatly appreciate it!
GangstressInaDress You're welcome! I hope you end up trying this. I don't have a recipe for crab claws at the moment, but when I go back to Taiwan, I'll ask my family and see if they have any good ones. :)
Great video love the channel :):)
I love ordering these when I'm eating dim sum!
Made this recipe. Can substitute or add shiitake mushrooms if you want a vegan recipe !
Angel, this is my FAVORITE Dim Sum dish!! I can't wait to try it! Is it better to let it cool overnight? I'm pretty impatient so I want to make it and eat it today! :)
Aa, as always it looks super easy to make and I want to. But I'm so lazy and it's so readily available here...I'll probably try making it when my parents visit! Food tastes better when you cook for and share with others anyway.
so hungry...
You don't need to drain the daikon radish when it's done boiling? Just throw in the other stuff when its done?
thanks for the video. Just want to confirm that you need 2 cups of water for the batter and then 2 cups of water to boil the turnip, i.e. 4 cups of liquid in total. thanks
I would like to clarify the total amount of water .1 pyrex cup is 600 ml of water .so 4 cups is 2400ml of water.i think it is too much water.will need a lot of time to cook the mixture
Maybe total of 2 cups is enough
Pl advise. Thanks
Why is my chai Koehler very sticky? Is it anything to do with too much water or we have to mix the rice flour with other type of flour?
Hi Angel, does more water equate to a more fluffy texture? Vs. more dense. Thanks for this recipe!
Hi Angel, I love all your recipes! I was wondering besides the sausage, can I substitute other meats like chicken or beef?
Hey Angel, can you share where you bought your wok?
Do you have a favorite brand for the Chinese sausage? Thanks!
rxabyee I'm not sure if it's just a local/regional brand, but I use the Chinese sausage by Kam Yen Jan. It's a red and white package.
I buy the lead kind of Chinese sausages, it is in the cold section Ranch 99. $8.99 for a pack. The lead sausages has fat too, but less.
The regular Chinese sausages will kill you, will clot up your vessels. Just pay more and save you from obesity.
May I know the level of the fire during steaming the cakes? Is it high, medium or low?
Hi Angel. Just discovered your channel, like all your vegetarian recipe. Love turnip cake, but what's the substitute for Chinese sausage?
You can just omit the Chinese sausage or use more shitake mushrooms.
Do you know if this rice flour can contain wheat in it? I am allergic to gluten. Thank you.
One of my favorite dim sum dishes. Didn't know it took this much prep to make though! Where's the oyster sauce this is usually paired with?
perfection!
Love your channel and all the Taiwanese recipes!! Do you post what you are wearing anywhere? Love your style:)
+jnphrly Thanks! Yes, sometimes I post my outfit of the day in the video descriptions. :D
Hi angel ,how manu gms of rice flour do u use? Tnx
I, too as the other commenter, only have the turnip bulb from the store and no daikon. Will this work?
If you mean Chinese Turnip, yes you can substitute that instead of the daikon radish.
What about tapioca starch or corn wheat starch???
Turnip cakes are my favorite . I must try this at home
awesome!
Wow, All-Clad and Debuyer pans, Shun knife! Are you a professionnal chef? Are you sponsored? I'm so jealous of your kitchen! ;)
Jean-Paul Phan Hi - I'm just a home chef. #notsponsored :)
Yummy 😋