Dim sum fried carrot cake & simply good butter cookies

Ingredients

Set A:

• White 425g carrot / turnip, peeled and grated
• Water 340ml

Set B:

• 2 shallots, peeled and finely chopped
• 2 tablespoons dried shrimp, soaked and cut into small pieces
• 4-5 dried mushrooms, soaked in water until soft, then cut into small pieces
• 2 Chinese sausages, casing and cut into small pieces
• 2 tablespoons vegetable cooking oil

Set C:

• Rice flour 155g
• Corn flour 15g
• 15 g of powdered wheat starch
• 340ml chicken stock (or use water 340ml + 1 chicken bouillon cube)

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Preparation

• In a large saucepan, add the grated carrot and water and start boiling mixture.
• Cook for about 5-8 minutes until the vegetables are slightly cooked.
• Do not throw away about water, let the mixture as a whole and set aside until needed.
• In a frying pan, add vegetable oil medium heat and stir @ fry the shallots until fragrant.
  
• Then add the Chinese sausage, mushrooms and dried shrimp. Cook the mixture for a few minutes then add carrot water mixture.
• Let simmer for about 8-10 minutes, then remove from heat. Set aside until needed.
• Meanwhile, prepare the vapor with boiling water and steam pan greased 8 "round lined with parchment paper.
• In a large bowl, add rice flour, corn flour and wheat starch. Pour the chicken broth and mix well.
  
• Then pour the carrot mixture into the flour mixture and mix well. The mixture will be lumpy and thick.
• Pour into prepared pan steam and let steam for about 40 minutes until cooked.
• Remove from the steam and cool completely before cutting into it.
  After cooling the mixture, cut the kueh in about five hours a 3cm rectangles. Prepare a pan and add enough cooking oil to fry the carrot cake.
• Fry each side of carrot cake for about 4 to 5 minutes before turning or until browned. Dish and drain on paper. Serve with condiments of your choice.

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