Breakfast for 6

Instant Pot Turnip Cake

Name: Instant Pot Turnip Cake
Total time: 90 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 3/7 lb daikon / chinese turnip; 2 tbsp peanut oil; 2 tsp roasted sesame oil; 2 pieces chinese sausage; 2 1/2 tbsp chinese cured meat; 2 1/2 tbsp dried shrimp; 3 pieces cooked dried conpoy/scallops (optional); 1/3 lb rice flour; 2 1/2 tbsp water chestnut flour; 1 tbsp sugar; 1/2 tsp white pepper; 1 1/4 tsp table salt; 1 cup unsalted chicken stock

Daikon, cured meats, shrimp, and rice flour steam together in the Instant Pot into a firm savory cake.

$1.23per serving $

90 minstart to table

6servings

Chinese Dairy-free Budget Breakfasts Lunches Instant Pot Back to school

Ingredients

1 3/7 lb daikon / chinese turnip
2 tbsp peanut oil
2 tsp roasted sesame oil
2 pieces chinese sausage
2 1/2 tbsp chinese cured meat
2 1/2 tbsp dried shrimp
3 pieces cooked dried conpoy/scallops (optional)
1/3 lb rice flour
2 1/2 tbsp water chestnut flour
1 tbsp sugar
1/2 tsp white pepper
1 1/4 tsp table salt
1 cup unsalted chicken stock

Steps

Grate the daikon and cook it with the peanut oil, sesame oil, diced sausage, cured meat, shrimp, and scallops in a skillet over medium heat for 10 minutes.
Whisk the rice flour, water chestnut flour, sugar, white pepper, salt, and chicken stock in a bowl.
Stir the cooked daikon mixture into the flour mixture.
Pour the batter into a greased 8-inch cake pan and cover the pan with foil.
Add 1 cup water to the Instant Pot, place in the rack and pan, and cook at high pressure for 40 minutes.
Cook ground meat until it reaches 160 F inside.
Cook sausage until it reaches 160 F inside.
Let the pressure release naturally for 15 minutes, then cool the cake for 5 minutes before slicing.

Main ingredient on sale this week? See what to make with italian or breakfast sausage on sale.