Steamed Carrot Cake 2

Ingredients:

250g Rice flour 

10g Tapioca flour 

10g wheat flour

5g salt

15g sugar

500g radish. sliced thinly

900ml water

350ml water

3tbs chye poh

2 cloves garlic

1 dried cuttlefish (optional)

3 tbs pork lard, mashed to small pieces (optional)

Method (yields 9"inch pan):

1. Boil 900ml water in wok.
2. When boiled, add in radish and cuttlefish,turn to low heat for 15mins.
3. Add in garlic, chye poh, pork lard, sugar and salt.
4. Mixed all flour together and add in 350ml water.
5. Pour in the flour mixture to the raddish mixture, stir evenly.
6. Turn off the heat. Scoop it out and pour into the pan and steam for 45mins.

Tips: can add in dried shrimps and minced pork for extra flavour.