Hk style carrot cake

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This is my 2nd time making this. The first timewas last yr making it. Everyone gave a THUMB up that it’s nice so today I decided to make it big. Total made 3 loaf as I did 1.5 the portion. One for my family, ourself and 1 for my neighbor who treated us dessert ytd.

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Recipe adapted from domestic goddess wannabe
I made some changed to suit our own taste.

Ingredients

1.5kg Chinese white radish (daikon), shredded

255 g rice flour

6 Tablespoons wheat starch

120gm Chinese sausage – chop into bits size.

90 gm salted radish

2 shallots, thinly sliced

3 shallots, chopped

6 Chinese mushroom – chopped into bits size

I used 200ml chicken stock from prepack + 70ml water

pinch of white pepper

In a wok, stir fry the Chinese sausage. No need add oil. Dish up once oil comes out from the sausages.
Add in chopped shallot, stir fry till fragrant, add in mushrooms follow by cai por and lastly the Chinese sausage. Dish up and leave aside once it’s fragrant.

Add oil with the sliced onion, and stir fry the daikon till its soften, add in chicken stock and simmer for 5min. Add in pepper.

Add in all the flour and mix well. Follow by the ingredients that you have stir fry earlier on. Mix well, if it’s too dry or hard to handle, can add in a bit of water to aid mixing. The mixture shouldn’t be watery or like a dough.
Once done, pour into steaming tray.
Put in steaming wok that already been heat up and steam 45-60min till chopstick comes out clean.

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I can’t wait for it to cool down completely so it turns out to be a mess while cutting it. It still tasted fabulous… worth the effort and time I spend.

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Posted from WordPress for Android

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