Steamed Carrot Cake Recipe
Updated: Jul 4, 2021
White Radish: 500g
Mock Char Siew: 100g
Mock Ham: 100g
Shredded Chinese Mushroom: 100g
Rice Flour: 300g
Water: 800 ml
Oil: 3 table spoon
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
Heat wok, add 3 table spoon of oil and fry the mock char siew, mock ham and shredded Chinese mushroom for 1-2 minutes.
Add carrot and radish, stir fry with seasonings evenly.
Mix rice flour and water evenly in a container to form a thickener.
Pour starch into the cooked ingredients slowly and stir constantly till it is fully absorbed.
Pour cooked ingredients into a bigger container, spread evenly and brush the surface with a layer of vegetable oil.
Put container into steamer and steam for 30 minutes.
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong