Whilst it is customary to eat “sticky rice cakes” (年糕) during the festive times of the Lunar New Year, have you ever taken a second to pause and ponder why that’s the case? This beloved food tradition can be explained by the fact that the Chinese word of “year” (年) is a homonym for “sticky” (黏), symbolising family unity and harmony in the New Year. Meanwhile, the Chinese word of “cake” (糕) is homonymous with “height” (高), representing progress and longevity for the New Year.

The Starview: Exquisite Turnip Cake

Besides sticky rice cakes, what other traditional Lunar New Year puddings are there? Coconut rice cakes? Taro cakes? Water chestnut cakes? While these are certainly much loved, the most popular choice is unequivocally turnip cakes! A common staple in southern China, turnip cakes are made with white radish as the main ingredient, combined with rice flour, dried shrimp, dried shiitake mushrooms, and Chinese sausage. Want to uncover the secrets to making delicious turnip cakes? Find out more about the golden ingredient ratios and cooking methods below!

【The Golden Ingredient Ratio for Authentic Flavour】

The ingredients and cooking methods for turnip cake may sound simple, but those who have attempted to create this classic knows it is not as easy as it seems. The key to success lies in the golden ratio of radish to rice flour, water, and pan-fried ingredients. Here are a few tips that will help you elevate your homemade turnip cakes!

Victorian Era : Turnip Cake

1. Mix Rice Flour with Water Chestnut Flour: This mixture makes for a smoother and firmer cake texture while also providing a delightful chewiness! 


2. Combine Shreds and Batons of Radish: While the shredded radish forms the essential base for the turnip cakes, the batons of radish provide texture and enhance the overall taste. 


3. Pre-cook the Radish: The most crucial aspect which makes or breaks the turnip cakes is the ratio of flour to water, which includes the substantial water content in radishes. Steam and drain the radish before adding the rice flour and water to ensure a more accurate flour-to-water ratio. 


4. Achieve the Golden Ratio: The ideal ratio of water, radish, and flour should be 2:5:1. To achieve an accurate ratio, remember to account for the water released from steaming the radish, soaking the dried scallops, and dried shrimp.

【Steamed or Pan-fried Turnip Cakes?】

Traditionally, turnip cakes can be either steamed or pan-fried. For those who are health conscious, steamed turnip cakes are not only less calorie-laden, but are also more tender, all the while highlighting the natural sweetness of the radish and aroma from the cured Chinese sausages. On the other hand, there is something irresistible about the golden pan-fried turnip cakes – crispy on the outside and soft on the inside. Nothing beats a good cup of Pu-erh, chamomile, or white tea with a piece of pan-fried turnip cake, with the tea balancing the saltiness and greasiness from the Chinese sausage. Regardless of being steamed or pan-fried, enjoying a plate of piping hot turnip cakes is the ultimate indulgence in the Lunar New Year. How do you prefer your turnip cakes?

Symbolising good luck, prosperity, and a bountiful harvest, turnip cakes are undoubtedly indispensable treats during the Lunar New Year. From 19 January to 14 February 2024, the hy! online platform is offering the exclusive “Embrace Chinese New Year in Full Bloom” promotion. Purchase various festive products, and enjoy HK$80 off for a single order over HK$800; free delivery for selected products over HK$1,000; and receive a complimentary Lunar New Year Ornament from Oookie Cookie for a purchase over HK$500. Offers are on a first-come, first-served basis while supplies last! Visit the hy! online platform today and savour the traditional Lunar New Year puddings! We wish you an auspicious and prosperous Year of the Dragon!