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- 2013/02/24
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港式蘿蔔糕Chinese Carrot Cake (Hong Kong style)
レシピ
材料・調味料
作り方
- 1
- Mix rice flour, wheat starch, 500ml water and set aside for 45 mins.
- 2
- Shred radish into coarse strips.
- 3
- Fry ginger/garlic in 80ml oil over medium heat. Add sausage and fry until its oil is released. Add mushroom, shrimp. Add pepper and salt to taste. Scoop all up and set aside.
- 4
- Fry radish using the same wok, with no additional oil. Add sugar unless the radish is already very sweet. Add 500ml water. Cook until radish is soft. Add earlier mixture and stir till even.
- 5
- Add rice flour mixture, stir for 30 seconds. switch off fire and continue stiring, let the residual heat to cook it till thicken.
- 6
- Pour the mixture into a greased mould (about the size of one round mould in 30cm diameter and 8cm high), and steam for 90mins.
- 7
- Cool the steamed cake in the mould, and refrigerate overnight before cutting. it can be enjoyed by re-steaming/microwave, or fried in slices.
みんなの投稿 (1)
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Issara. 🍴😍😍😍
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もぐもぐ! (82)
いま人気のレシピと料理写真
