LOCATION: Recipes >> Asian >> Chinese New Year White Carrot "Cake"
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Chinese New Year White Carrot "Cake"
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Makes one 9x2 inch round cake
1.5 kg (about 3 big ones) white carrots (turnips)
300g rice flour
25 Chinese dried mushrooms, soaked overnight in water
10 dried scallops, soaked overnight or 6 Chinese sausages, chopped
handful dried shrimps, soaked overnight (optional)
8g five spices powder
2 tsp salt
1/2 tsp chicken powder
1 Tbsp white pepper
2 slices of ginger
2 Tbsp oil
1 Tbsp oil
If using scallops, spread the soaked scallops into shreds. If using
Chinese sausages instead, chop into small pieces. Chop all soaked,
softened and drained mushrooms, Chinese sausages, shrimps (if using)
into small pieces. Set aside. Shred white carrots, set aside.
Heat wok or a large skillet hot with 2 Tbsp oil. Fry chopped
mushrooms, sausages, shrimps or/and scallops shreds for 1/2 minute.
Dish up and set aside. Add 1 more Tbsp oil, fry ginger a bit. Then
add shredded carrots, toss constantly for about 3 minutes. Add
spice, salt, chicken powder, white pepper, toss until evenly
distributed. Turn off heat.
Add rice flour on top, now use a chopsticks to toss and mix flour
evenly with carrots (about 2 minutes). Move carrots/flour mixture
onto a greased 9x2 inch deep round cake pan.
Clean wok or large skillet, fill a wok/skillet with water and heat
to boiling. Steam the pan of carrots on a round wire rack on
low-heat/fire for 45 minutes or use a large bamboo steamer. Slice
into pieces and serve hot! Or cool on wire rack before covering
with plastic firm and put in refrigerator.
This traditional Chinese "white carrot cake" is usually made and
eaten during the Chinese New Year (the first day of this year,
1999--YEAR OF THE RABBIT, is on the 16th February). Or usually
you'll find the slices of this "cake" all year round among the
DIM-SUMs in the Chinese restaurants.
This is NOT a dessert (not sweet), but more like a "quick bread"
for the Chinese, you can chill it in refrigerator, but should always
be eaten HOT after re-heating either in microwave, or frying in a
few Tbsp of oil. This cake can be kept for 1 week in refrigerator
(but usually it's finished within a day!!)
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12 of 15 people found the following review helpful:
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chinese carrot cake, May 24, 2004 - 01:16 AM
Reviewer: Anonymous from usa
The hardest part to make a good one is the propotion of water. Here doesn\'t tell how much of water to add in order to have a soft and firm cake
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