Carrot Cake 萝卜糕

Sunday, November 04, 2007

Ben and mummy loves 萝卜糕 so I decided to learn how to make them. I got the recipe from Lily Wai Sek Hong. Simple recipe and very clear intructions. I forgot to buy tung min flour, 腊肠 and mushrooms, so I replaced with 干贝. I fried some for Ben and Margaret prefers to eat it the healthier way.

500g radish(白萝卜)
15g tung min flour (澄面粉)
150g rice flour (粘米粉)
20g corn starch (太白粉)
500ml water

2 nos. shallots, sliced
40g dried shrimps
1-2 nos. chinese preserved sausages (腊肠)
4 nos. dried mushrooms
2 tbsp oil, for frying
A little oil for greasing

1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
Pepper, to taste

-Shred turnip. Set aside.
-Clean and soak both dried shrimps and dried mushrooms until soften.
-Chop dried shrimps slightly.
-Cut mushrooms into small cubes.
-Cut sausages into small cubes.
-Grease a pan with some oil.
-Place tung min flour, rice flour and corn starch in a mixing bowl.
-Pour water into flours and stir well.
-Heat up 2 tbsp of oil in a pan/wok and fry these ingredients by order ,remove and set aside, first the sausages , then the shallots, lastly dried shrimps.
-Without removing the dried shrimps, add in the mushrooms and then the shredded radish.
-Season with the seasoning ingredients.
-Pour the flour mixture into the pan.
-Cook until the mixture thickens.
-Place the thick batter into the greased pan prepared earlier.
-Steam at high fire for 1 hour.Set aside.
-Slice when turnip cake is cool.
-Cake can be served as is or pan fried and best eaten with chilly sauce.