Chinese carrot cake

Ingredients

• 1 kg white radish (white lobak), shredded finely
• 300 g yambean (bangkuang), shredded finely
• 350 g rice flour
• 3 tablespoons cornflour
• 3 1/3 cup water
• 40 g Chinese dried mushroom, soaked for 15 minutes, steams removed and sliced finely
• 60 g dried prawns, roughly chopped
• 90 g Chinese sausage (lap cheung) diced
• 60 g lean pork, boiled and diced
• Vegetable oil

For Garnishing:

• 4 shallots, sliced adn fried until golden brown
• 1 sprig coriander leaves, chopped finely
• 2 chillies, chopped finely

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Preparation

• Heat 2 tablespoons oil in wok until hot. Fry mushroom, dried prawns, sausage and pork until fragrant, about 6 minutes. Add salt to taste, remove and set aside.
• Then add the shredded radish and yambean into the wok and fry, stirring continously, till dry. Add the ingredients from (1) to radish and yambean mixture. Mix well and set aside.
• In a large mixing bowl, mix rice flour and cornflour. Gradually add water to the mixture and stir well to form a paste.
• Add all the fried ingredients from (3) to the paste. Oil a round 10" tin. Pour mixture into the tin and steam for 1 hour. Test with skewer. When ready, the skewer should come out clean.
• Sprinkle crispy shallots. chopped chillies and coriander leaves on top of the cake. Garnish immediately whilst still hot to allow the garnishing to stick to the cake.
• Allow cake to cool slightly before cutting into slices or cubes. Serve warm with either chilli sauce or a sweet sauce.
• The remaining cake can be wrapped and refrigerated. Cut out serving portions as required and steam before eating.