Sunday, February 27, 2011

Steam Carrot Cake (萝卜糕)


I had another go of this carrot cake recipe which was originally shared by Honey Bee Sweet. This time, I added more of everything - radish, mushroom, dried scrimp, chinese sausage (腊肠), but forgotten I had to increase the liquid and flour and as a result it was more 'densed' with ingredients! Nevertheless, it still tasted good... we love it steamed than fried. Healthier choice and less cleaning to do without the frying (",)

Ingredients/ Method
(Adapted and modified from Honey Bee Sweet's Dim Sum Fried Carrot Cake)

Set A:
650g white carrot / turnip, peeled and shredded
340ml water

Set B:
5 shallots, peeled and chopped fine
3 tbsp dried shrimp, soaked and cut into smaller bits
7 dried mushroom, soaked in water till soft, then cut into small chunks
3 Chinese sausage, casing removed and cut into small chunks
3 tbsp vegetable cooking oil

Set C:
155g rice flour
15g corn flour
15g wheat starch powder
340ml chicken stock (or use 340ml water + 1 chicken bouillon cube)
  1. In a large pot, add shredded carrot and water and start boiling mixture. Cook for about 5 to 8 minutes till the vegetables are slightly cooked. Do not throw about the water, leave the whole mixture together and set aside till needed.
  2. In a saute pan, add vegetable oil at medium heat and stir fry the shallots till fragrant. Then add in Chinese sausage, mushrooms and dried shrimp. Cook mixture for a couple minutes then add the carrot water mixture in. Let it stew for about 8 to 10 minutes and then off the fire. Set aside till needed.
  3. In the meantime, prepare the steamer with boiling water and grease a 8" round steam pan lined with parchment paper.
  4. In a large mixing bowl, add rice flour, corn flour and wheat starch. Pour in the chicken stock and mix well. Then pour the carrot mixture into the flour mixture and stir well. The mixture will be lumpy and thick.
  5. Pour it into the prepared steamer pan and let steam on medium heat for about 40 minutes till cooked.
  6. Remove from steamer and let cool completely before cutting into it.
Note:
a) Remember to increase the liquid and flour to have more kueh than ingredients!
b) More shallots to be added as requested by T.
c) I did not use parchment paper, instead I oiled the pan so that it will not stick.



As I made this on Saturday afternoon, I re-heated the the carrot cake by steaming them again for about 5 mins this morning. Slice and serve for our simple breakfast today!

10 comments:

The Sweetylicious said...

it look delicious (:

Cooking Gallery said...

This is one of my favourite dim sum snacks...:)!! Yummy!

busygran said...

Nice! Very nice indeed! I love it with lots of 'liaow'. Never like the store-bought ones, all flour!

Passionate About Baking said...

quizzine,
Your steamed carrot cake looks so yummy! I've not had it for a long time! Home made is the best, with so many ingredients! Yummy. Made me drool only... :p

Jess @ Bakericious said...

looks delicious.

edith said...

Dim sum time!!! do I need to Q?

Honey Bee Sweets said...

So glad that you like this recipe. More dense means more texture, so yummier right? I thunk I'm gonna make some too soon, heehee!

quizzine said...

Hi Sweetylicious,
Tks!

Hi Cooking Gallery,
Oh ... then you must try out this recipe! I'm sure you will like it too ;-))

Hi busygran,
Same here, I don't like those store-bought ones as they don't have much 'liaow' and sometimes taste 'rubbery'.


Hi Jane,
You don't have to drool, can make one within a short time ;-))

Hi Jess,
Tks >**<

Hi Edith,
Yes dim sum time, was thinking of either making egg tart or this. hahaha...don't need to q lah

Hi BeeBee,
My hubby & boy like it too! This would be a regular item I'm going to make :-))

Cuisine Paradise said...

Lovely... this is my favourite dim sum item compare to carrot cake and yours sure look great :)

quizzine said...

Hi Ellena,
Tks for dropping by ... appreciate it!