Chinese Carrot Cake

Ingredients: 

950g White Radish / Daikon

560ml Water 

300g Rice Flour 

1 tsp of Dried Shrimp 

1 pc of Chinese Sausage 

Optional Item 

3~4 pcs Dried Mushroom 

1 carrot

Seasoning:- 

1 tsp Chicken Powder 

1.75 tsp Salt 

a dash of Pepper 

2 tsp of Corn starch 

Method : 

Soak Dried Prawn in water 

Shred the White Radish / Daikon and Carrot 

Diced the Chinese Sausage 

Drain and chop the Dried Shrimp 

Heat up some oil in a pot Add Dried Shrimp and Chinese Sausage 

Fry till fragrance

Add Carrot and cook for 2 mins 

Add White Radish / Daikon and cook till translucent 

Add all dry ingredient in a mixing bowl, 

Rice flour, Corn Starch, Salt, Pepper & Chicken Powder 

Mix it up 

Then Add Water and mix well. 

Pour it through a mesh to make sure there are no lumps

Pour it onto the fried Carrot and stir till it thicken 

Oil a bowl and pour the above into it 

Steam for 45 to 60 mins

When ready it can be cut and serve as Steamed Carrot Cake 

or 

Let it cool and keep it in the fridge for one day, then cut it up to pan fry.

Pan-Fried Carrot Cale

2nd lot of Carrot Cake