Steamed XO CARROT Cake
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Prep time: 
Cook time: 
Total time: 
Serves: 4 rice bowl (4 Pax)
 
Ingredients
Carrot Cake Mixture
  • 250g White Radish (Cut into thin matchsticks)
  • 200ml Superior Chicken Broth/ Scallop Chicken Broth
  • 250ml Water
  • 80g Rice Flour
  • 10g Tapioca Flour
  • ½ Teaspoon Sugar
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 2 Tablespoon Dried Shrimps (Coarsely Chopped) - about 10 g
  • 40g Chinese / Taiwanese Sausage (Diced) - about 1 piece
  • 2 tablespoon Oil
Sesame Infused Sauce
  • 1 tablespoon Dark Soy Sauce
  • 2 tablespoon Light Soy Sauce
  • 2 tablespoon Sesame Oil
  • ½ teaspoon Sugar (Omit Sugar if using FengHe Brand Dark & Light Soy Sauce)
  • 120 ml Hot Water (add more if too salty)
Toppings
  • 2 tablespoon of XO Sauce (Or more)
  • Chopped Spring Onions
Instructions
Carrot Cake Mixture
  1. Add in the radish, chicken broth, water, sugar, pepper and salt into a saucepan and boil over high heat.
  2. When boil, reduce to medium heat and continue to cook the radish until translucent (about 10 to 15 mins)
  3. Remove the radish from the stock.
  4. Pour the stock into a measuring cup. If the stock does not hit 450ml, add more water until it reaches 450 ml.
  5. Set aside for later use.
  6. Heat 2 tablespoon of oil in pan over medium heat.
  7. Add in the diced sausages and chopped dried shrimps and saute until frangrant
  8. Turn off the fire and add in the reserved radish stock and radish
  9. Stir and then add in the rice flour and tapioca flour.
  10. Continue to stir and mix until well combined. If the mixture did not become gooey or sticky, the mixture might not be hot enough. Heat the mixture over medium low fire until it start to get a bit gooey (abt 10 sec). Turn off the fire immediately and continue to stir until it become sticky.
  11. Separate the carrot cake mixture into 4 separate bowls and smooth out the mixture.
  12. Prepare a steamer and steam the carrot cake mixture under medium high heat for 15 mins.
  13. *Do increase the steaming time if you are steaming in bigger quantity
  14. Remove the bowl of carrot cake from the steamer.
Sesame infused Sauce (Prepare when steaming the carrot cake)
  1. In a bowl, add all the ingredients for the sauce.
  2. Stir and set aside for later use
Finishing
  1. Top with ½ tablespoon of XO sauce for each bowl and drizzled 2 to 3 tablespoons of Sesame infused Sauce over the steamed carrot cake (add more sauce if required)
  2. Top with chopped spring onionsand serve hot.
Notes
1. Wrap the Lid with Cloth or cover each bowl of carrot cake with aluminium foil when steaming, to prevent water from getting into the bowl.
2. Omit Sugar if using FengHe Brand Dark & Light Soy Sauce as FengHe Sauce is slightly sweeter than the usual Taihua or Tiger Brand Sauce
Recipe by eckitchensg at http://eckitchensg.com/2016/05/steamed-xo-carrot-cake/