Steam Carrot Cake (萝卜糕)

I like carrot cake more than yam.  Usually carrot sold outside are deep fried...very oil and not healthy.  It's good to make own carrot cake if you have craving for it.

Ingredients:
600g Radish (shred but do not squeeze out the juice - weigh about 500g)
25g Mushroom (Soak and dice)
25g Dried Cuttlefish Floss (soak 5 minutes and drain)
80g Dried Shrimps (soak 20 minutes, drain and dice)
150g Chinese Sausage (dice small)
530g Rice Flour
40g Tapioca Flour
1 tsp Alkaline Water
1500ml Water

Seasoning:
1 tbsp Sugar
2 tsp Sat
1 tbsp Pepper
2 tbsp Chicken Powder
1 tsp Sesame Oil

Garnish:
Some Shalltos and dice spring onions and chilli

• Add rice flour, tapioca flour and 700 ml water in a pot and mix well.  Rest the mixture for 1 hour then sieve it and add in alkaline water.
• Heat wok and add 2 tbsp oil and stir fry shallots till brown and r emoved.  Add in dried shrimps and stir fry till fragrant and then add in mushroom to mix well.  Add in cuttlefish floss and chinese sausages and fry well.
• Pour in shredded radish and mix well and cook till radish becomes soft and then add in 1 tbsp sugar and stir well.
• Add in the balance seasoning and 800ml water and cook till boil and than add 1 tsp sesame oil and cook 1 minute.
• Pour all ingredients into flour mixture in pot and stir well.
• Cook mixture with low fire till mixture becomes slightly thicken (keep stirring during the process).  Pour the thicken mixture into a 10 inch greased tin and steam it for 45 minutes wth high fire.
• Cut and sprinkle dice spring onion, chilli and fried shallots on top.  Dash of sesame seeds if you like.