Dim sum fried carrot cake & simply good butter cookies

Name: Dim sum fried carrot cake & simply good butter cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: White 425g carrot / turnip, peeled and grated; Water 340ml; 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; 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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Appetizer

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

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.