Turnip cake from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought Chinese bacon for the book's "Chinese bacon" specified in this recipe.

  • chawkins on January 30, 2017

    Usually made this in an eight inch push pan in the steamer on the stove top. Halved the recipe to make it in a six inch souffle dish in the instant pot. As it turned out, a full recipe would fit in the dish but would probably require more pressure time. Used saute mode to cook bacon, shrimp and mushroom. Deglazed with wine, cooked turnip HP for 15 minutes in its own juice plus a bit of soaking liquid, NR. Steamed cake with 1C of water, HP for 25 minutes, NR.

  • chawkins on May 03, 2012

    I skipped the dry mushroom because my mom never had them in hers. Very good, just like my mom's.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.