Dim sum fried carrot cake & simply good butter cookies

4 servings
15 min
20 min
Very Easy


Number of serving: 4

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)


  • 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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