Steamed XO Carrot Cake
- erinna Chng
- 2 days ago
- 1 min read
This carrot cake is soooo easy – 5 mins preparation, 15 mins boiling and 15 mins steaming, plus it’s just so yummy!
It’s creamy smooth, soft and so tummy-warming. Topped with scallopy XO sauce and sesame infused savoury-sweet black sauce, it really enhance the sweetness of the white radish and the Umami-rich rice flour mixture! Yummz
This carrot cake is a replication of one of the famous dim sum stall in Singapore – Victor’s Kitchen. It used to be my favourite dim sum place. But I have not been going there for a while cause I seldom travel to town and they close at 8 pm. That’s like really early for an eatery.
So happen that my friend was having lunch at Victor’s so I immediately get her to tapao (pack) for me. However… hai.. to cut the story short.. I didn’t manage to eat it and the carrot cake kept dancing on my mind for the whole night. So I decided to replicate it in my kitchen.
1
Searing the Beef
The recipe can be easily multiply for bigger portion. You can also make more to freeze and heat it up when hungry! Store sauce and carrot cake separately.
*this recipe is purely for steamed carrot cake. Should you want to use the carrot cake for pan frying purpose, the amount of water need to be reduced by 120 ml and the carrot cake will need to be chilled in the fridge to harden so it can be sliced.
2
Searing the Beef
Wrap the Lid with Cloth or cover each bowl of carrot cake with aluminium foil when steaming, to prevent water from getting into the bowl.
2. Omit Sugar if using FengHe Brand Dark & Light Soy Sauce as FengHe Sauce is slightly sweeter than the usual Taihua or Tiger Brand Sauce
Notes
1
Carrot Cake Mixture
Add in the radish, chicken broth, water, sugar, pepper and salt into a saucepan and boil over high heat.
When boil, reduce to medium heat and continue to cook the radish until translucent (about 10 to 15 mins)
Remove the radish from the stock.
Pour the stock into a measuring cup. If the stock does not hit 450ml, add more water until it reaches 450 ml.
Set aside for later use.
Heat 2 tablespoon of oil in pan over medium heat.
Add in the diced sausages and chopped dried shrimps and saute until frangrant
Turn off the fire and add in the reserved radish stock and radish
Stir and then add in the rice flour and tapioca flour.
Continue to stir and mix until well combined. If the mixture did not become gooey or sticky, the mixture might not be hot enough. Heat the mixture over medium low fire until it start to get a bit gooey (abt 10 sec). Turn off the fire immediately and continue to stir until it become sticky.
Separate the carrot cake mixture into 4 separate bowls and smooth out the mixture.
Prepare a steamer and steam the carrot cake mixture under medium high heat for 15 mins.
*Do increase the steaming time if you are steaming in bigger quantity
Remove the bowl of carrot cake from the steamer.
Sesame infused Sauce (Prepare when steaming the carrot cake)
In a bowl, add all the ingredients for the sauce.
Stir and set aside for later use
Finishing
Top with ½ tablespoon of XO sauce for each bowl and drizzled 2 to 3 tablespoons of Sesame infused Sauce over the steamed carrot cake (add more sauce if required)
Top with chopped spring onionsand serve hot.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Steamed XO CARROT Cake
Head Chef
eckitchensg
Servings :
4 rice bowl (4 Pax)
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
30 min
Rest Time
0 min
Total Time
40 min
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