How To Make Chinese Carrot Cake/ Radish Cake (萝卜糕)

Carrot cake/ Radish cake is a common must have for the Lunar New Year and making it to a right texture and consistency is very important. Adding the right amount of liquid and flour would affect the texture of the cake.

Carrot cake can be eaten steamed or fried, both just as good. Here’s how you can make your own carrot cake 🙂

To make the black and white carrot cake (Chai Tow Kway), just omit the Chinese sausage, mushrooms, scallop and dried shrimps 😉

Ingredients

• 600g Radish,shredded

• 180ml Water

• 100g Rice Flour

• 20g Cornflour

• 80g Chinese Sausage, thin sliced into strips (Amount can vary depending on preference)

• 30g Dried Shrimps, chopped into small bits

• 2 pieces Dried Scallop, finely diced

• 5 pieces Dried Mushroom, thin spliced into strips

• 2 Shallots, finely sliced

• 1 tsp salt

• 1 tsp soya sauce

• 1 tsp ground pepper

Steps

1. Soak the dried shrimp, dried scallop and dried mushroom in a bowl of warm water till soft before cutting them up into smaller sizes. Keep the water to be mixed with the flour

2. Combine the rice flour and the corn flour with 180 ml of water( using the water from soaking the dried food and top up if necessary).  Stir to mix well, making sure no lumps are present.

3. Heat up 3 tablespoons of oil and fry the shallots till lightly brown and fragrant.

4. Add in the mushrooms, chinese sausages, scallop, dried shrimps and radish and keep stir frying till they are lightly brown (About 3 minutes).

5. Add in the salt, soya sauce and white pepper and mix well.

6. Turn the heat to low and slowly stir in the flour mixture. Turn and mix well till a soft batter is formed( batter is not runny). Turn off the heat.

7. Grease a steaming tray for the carrot cake and transfer the batter into the greased tray. Steam for 20 minutes or till a chopstick comes out clean.

Its really easy and simple to make carrot cake from scratch. You can alter the ingredients and the texture of the cake to suit your preference. Carrot cake can be eaten anytime of the year and it is really a comfort food 🙂