Chinese Carrot Cake 萝卜糕

Today's post would be about the carrot cake a made during my holidays a few weeks ago. This particular dish is one of my favorite childhood snack as it is really yummy with its soft texture!

Yes, the picture above is my carrot cake after I pan-fried them a little to make them tastier! ☺

Click 'read more' to see the recipe!

For the ingredients, we will need: 

1800g of radish (grated) 白萝卜 

300g of rice flour

1 stick of Chinese sausage 腊肠

6 dried Chinese mushrooms 干冬菇

A few stalks of spring onions

Salt 

Pepper

Cooking oil

STEP 1: PREPARE THE INGREDIENTS

Soak the dried mushrooms in warm water until it expands and becomes soft again. Remove the stem from the mushroom and dice up the mushrooms.

Dice the Chinese sausage and spring onions too.

STEP 2: COOK THE RADISH

Peel the skin of the radish using a fruit peeler before grating it. After grating the radish, heat the wok and add a 1tsp of oil. Place the grated radish into the wok (be careful not to add in the radish water collected at the bottom of the container) and stir fry on high heat. After a few minutes, add water into the wok until it covers the radish. Also, add in 1tsp of salt to the water and mix well. Cover wok with a lid and leave to boil for 15 minutes. 

Tips: If the water reduces before 15 minutes is over, simply open the lid and add more water to cover the radish again.

STEP 3: REMOVE RADISH

After 15 minutes, remove the radish from the water. Keep about 2-3 cups of the water in the wok aside for later use. 

STEP 4: MIX THE INGREDIENTS 

Add about 3tbsp of oil into the wok and heat it. Fry the diced sausage and mushroom until fragrant. Add 1tsp of salt and a little pepper to taste.

Next, add in the boiled radish. Mix the ingredients well. 

Then, put in the rice flour and quickly mix well with all ingredients using a wok ladle.  

Depending on the wetness of your batter now, it is up to you to add 1-2 cups of water or how much you need. The main point is, the batter should not fall off the wok ladle when you scoop it up. It is suppose to be thick and hard to mix.

STEP 5: TRANSFER TO A PAN

Once the flour has mixed well with the ingredients and also has the correct consistency, transfer them to a pan or a casserole or anything which is suitable for steaming. For me, I used a round shaped steel tin. 

STEP 6: STEAM IT!

Steam the batter over medium high heat for about 40 minutes. It is considered done when you poke in a chopstick in the center and it comes out clean. 

STEP 7: LEAVE TO COOL

It is almost impossible to cut this carrot cake right out of the wok, so we will need to let it cool down first and it will harden in the process. 

Once it has cooled down, we can now cut it into smaller serving sizes. 

STEP 8: (OPTIONAL) PAN-FRY

Just heat a frying pan and fry them on both sides with a little cooking oil. Mostly, I prefer to have mine fried before eating them as it smells even better after frying! 

Enjoy your tasty little snack! ❤❤❤

Do leave a comment (at the top of this post) to tell if the recipe works for all of you!

Happy cookin' ☺