■ 750g Chinese turnip or daikon radish, peeled and grated
■ 1 Chinese sausage, finely diced and blanched
■ 30g Chinese cured ham, finely diced and blanched
■ 2 cups of boiling water
■ 1 1/4 cups of rice flour
■ cold water
■ 2 tablespoons of olive oil
■ 4-6 spring onion sprigs, finely chopped
■ 1/2 teaspoon of white pepper
■ coriander, for garnish
■ equipment; 20cm loaf pan
1. Finely chop the Chinese sausage, removing skin if preferred, and cured ham. Place in separate bowls,add boiling water to just cover and set aside.
2. Peel and then grate the turnip in a food processor or by hand. Chop the spring onion finely.
3. Heat a tablespoon of oil in a large pan or wok and gently stir the turnip over medium heat till it just softens, about 6 minutes. Scoop the turnip out of the pan into a mixing bowl to cool. Pour the remaining cooking liquid into a measuring cup, top up with water as required to make 1 cup of liquid. Pour over the cooling turnip.
4. Drain the blanched sausage and ham. Heat a small frying pan and cook the meats at medium heat until oil is released. Remove from the pan and set aside.
5. Mix the the rice flour into the turnip and season with white pepper. Then mix 2/3 of the cooked meats and chopped spring onions into the batter.
6. Prepare and bring the steamer to a strong simmer. Oil the loaf pan, give the turnip batter a final mix, pour into the pan and gently compress the top to fill any gaps. Sprinkle the pudding with the remaining meats and spring onions and lightly press partially into the batter.
Place the pudding in the steamer and loosely cover with baking paper before adding the steamer lid. Steam on medium heat for 45 minutes.
Let the pudding rest for 15 minutes or so before removing from the pan if preferred and slicing.
Garnish with coriander leaves and serve with oyster sauce and chilli sauce.
Make ahead and re-steam for 10-15 minutes on low-medium heat if desired. Keeps 2-3 days refrigerated
Prep: 30m | Cook: 1hr 15m | Yield: 20-24 Pcs |
Macao Steamed Turnip Pudding
Bebinca de Nabos
This tasty steamed savoury is made with Chinese turnip or daikon radish and flavoured with Chinese sausage and cured ham
Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004
Chinese cured ham is dry cured, possible suggested substitutes in locales where not available are any dry cured unsmoked ham, or Chinese style cured pork strips (Chinese Bacon)