Turnip Cake

This is based on my sisters very sketchy recipe which we will probably look at changing

Prep Time: 2 h .. Cook Time: 1 h 30 m.. Total Time: 3 h 30m


  • 10 stick of lap cheung
  • 16 shiitake mushroom
  • 3 handfuls of dried shrimps
  • 3 mooli
  • 3 spring of spring onion
  • A box of cornstarch
  • Salt
  • Pepper
  • 2 tablespoons of brown sugar


  1. Dice lap cheung into very small pieces and place it into a bowl. Repeat with shiitake mushrooms, dried shrimps and spring onions, placing each ingredient in a separate bowl
  2. Grate 1.5 mooli and squeeze the juice into a bowl and retain the mooli in a separate bowl. Retain both mooi and the juice so it can be used later
  3. Cut the remaining mooli into strips and retain for later use
  4. Stir fry lap cheung until it smells fragrant place it back into its bowl. Repeat with shiitake mushrooms, dried shrimps and spring onions.
  5. Stir fry both the grated mooli and the mooli strips in a massive wok or pan and then add lap cheung, shiitake mushrooms, dried shrimps and spring onions in and mix well. Add 2 tablespoons of brown sugar into the mixture and stir well.
  6. Add a box of cornstarch to mooli juices and stir well
  7. In a low heat slowly add the cornstarch mixture to the wok. Continue to mix until the mixture has stiffen and becomes paste like
  8. Place the mixture into individual containers (we used disposable foil containers) and steam for about 1 hour. To check if it is ready stick a toothpick in the middle and it should come out clean

When you are eat..

We sliced turnip cake sit it was about 3 x 4 x 5 cm and pan fried it till it was golden brown then serve