Monday, March 11, 2013

Recipe: 萝卜糕, Steamed Carrot Cake

Steamed Carrot Cake
20g Dried shrimp, soaked and drained
10g Dried mushroom, soaked and diced
1 no Chinese sausage, diced
1/2 tbsp oil
600g White radish, peeled and shredded thickly

300ml Water                
1 tbsp Sugar                          
1/2 tbsp Salt                              
1 tsp White pepper             

Rice paste:
350g Rice flour                     
25g Wheat/tapioca/corn flour                 
500ml Water                           

2 no Spring onion              
4 tbsp Fried shallot                
1 tbsp Fried garlic                 
2 tbsp Red chili                      
1 tbsp Roast sesame              

steamed pumpkin and carrot cake, side by side : )

  1. Saute dried shrimp, mushroom and sausage with 1/2 tbsp of oil till slightly brown. Set aside.
  2. Saute radish for 1 minute. Add seasoning and simmer until the radish is slightly transparent, for about 3-4 minutes.
  3. Pour rice paste and continue to stir under low to medium heat. Add dried shrimp/mushroom/sausage and mix well. The mixture will gradually thicken to a dough-like consistency that leaves the side of the wok clean.  Turn off the heat.
  4. Transfer the mixture to container(s) and steam over high heat for 50 minutes.
  5. Set it aside to cool for an hour, before slicing it into pieces and topping with garnishing.
  6. You may even add a drop of sesame oil or lard before serving the radish cake.

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