Chinese turnip cake or “Luo bo gao” is a staple of Dim Sum restaurants. However, in my family the recipe was always made with pumpkin. The consistency of these cakes is much denser and firmer and I like to eat them almost like chips with a spicy dipping sauce such as Sriracha.
- 8 servings
- 10 mins
- 60 mins
- 70 mins
- 16 ounces pumpkin puree, canned
- 1 pound pork, ground
- 2 cups chicken stock
- 1 cup water
- 1/4 cup dried shrimp
- 16 oz. rice flour
- Sauté the shallot on medium heat. Add the ground pork and dried shrimp and brown evenly. Season generously with salt and pepper.
- Combine the pumpkin, chicken stock, water, and rice flour and mix to combine well.
- Stir the ground pork into the pumpkin mixture and pour into a cake pan.
- Add 1.5 cups of water to the instant pot liner and set the cake pan on the steaming rack. Set the Instant Pot to "Steam" for 45 minutes.
- Allow the Instant Pot to natural release the pressure.
- Remove the cake pan from the Instant Pot carefully and refridgerate to cool.
Slice into 1/8 inch thick squares.
Deep fry on both sides in about 1/8" of vegetable oil on a skillet.
- Serve hot, with Sriracha sauce for dipping.