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Steamed Carrot Cake Recipe

Updated: Dec 11, 2019


Ingredients

  • White Radish: 500g

  • Carrot: 100g

  • Mock Char Siew: 100g

  • Mock Ham: 100g

  • Shredded Chinese Mushroom: 100g

  • Rice Flour: 300g

  • Water: 800 ml

  • Oil: 3 table spoon

Seasonings

  • Mushroom Powder: 3 tea spoon

  • Vegetarian Stock: 3 tea spoon

  • Pepper: 1/2 tea spoon

  • Five Spice Powder: 1/2 tea spoon

  • Coriander Powder: 1/2 tea spoon

Cooking Method

  1. Heat wok, add 3 table spoon of oil and fry the mock char siew, mock ham and shredded Chinese mushroom for 1-2 minutes.

  2. Add carrot and radish, stir fry with seasonings evenly.

  3. Mix rice flour and water evenly in a container to form a thickener.

  4. Pour starch into the cooked ingredients slowly and stir constantly till it is fully absorbed.

  5. Pour cooked ingredients into a bigger container, spread evenly and brush the surface with a layer of vegetable oil.

  6. Put container into steamer and steam for 30 minutes.

  7. Serve.

Credits:

Published by: Thekchen Choling (Singapore)

Recipe by Ani Losang Chokyi

Editor: Stella Hoh

Food Photography by Bene Tan

Food Styling by Ada Wong

#carrot #cake #steamed #vegetarian