Carrot cake

Ingredients

A:

Radish 500gm

1 carrot

1 chinese sausage

5 dried shiitake mushroom

4 tablespoons of dried shrimps

4 scallions

2 cloves of garlic

Salt, pepper, soy sauce, sesame oil to taste

B:

Rice flour 300gm

Tapioca flour 30gm (2 tablespoon)

Water 500ml (more water = softer cake)

3 tablespoon of sugar

Salt to taste

Soak mushroom and slice. Thinly slice the chinese sausage and scallions. Pound the dried shrimps lightly and julienne the carrot and radish. Fry the minced garlic with the scallions and dried shrimps until golden and add the sausages and mushrooms to fry until fragrant. Add the radish and carrot with seasoning to fry with high heat until soft and dry. Mix ingredient B and pour the flour mixture to mix with ingredient A without heat. Pour everything into a 4x4 inch tray and steam for 30 - 35 mins. Let the cake cool before cutting into serving size to fry.