Recipe: Chinese New Year white carrot "cake"

Chinese New Year white carrot "cake"
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Makes one 9x2 inch round cake

1.5 kg (about 3 big ones) WHITE carrots (ONLY WHITE carrots give the right taste!)
300g rice flour (may use all-purpose flour, but never tried it though)
25 Chinese dried mushrooms, soaked overnight in water
10 dried scallops, soaked to soften overnight
--OR-- 6 Chinese sausages, chopped into small pieces
**a handful of dried shrimps, soaked overnight (OPTIONAL)
8g five spices powder
2 tsp salt
1/2 tsp chicken powder
1 tbsp white pepper
2 slices of ginger
2 tbsp oil
1 tbsp oil

(NB: all the above dried seafood (eg. Chinese mushroom, shrimps, scallops and Chinese sausages can be found
in Chinese seafood stores, in Chinatown definitely)

(1) if using scallops, spread the soaked scallops into shreds. (if using Chinese sausages instead, chop into small pieces)

(2) Chop all soaked, softened and drained mushrooms, Chinese sausages, shrimps (if using) into small pieces. set aside.

(3) shred white carrots, set aside. (Shredding is the part which takes most of the time)

(4) Heat wok [or a large skillet] HOT with 2 tbsp oil. Fry chopped mushrooms, sausages, shrimps or/and scallops shreds for 1/2 min. Dish up and set aside.

(5) Add 1 more tbsp oil, fry ginger a bit. Then add shredded carrots, toss constantly for about 3 mins. (DON'T REMOVE ANY WATER left)

(6) Add spice, salt, chicken powder, white pepper, toss until evenly distributed.

(7) TURN OFF HEAT. Add rice flour on top, now use a chopsticks to toss and mix flour evenly with carrots (about 2 mins).

(8) Remove carrots flour mixture onto a greased 9x2 inch deep round cake pan.

(9) Clean wok or large skillet, boil a wok/skillet of water. Steam the pan of carrots on a round wire rack on LOW-HEAT/FIRE for 45 mins. (can use a large bamboo steamer if u have)

(10) Slice into pieces and serve hot!!
OR cool on wire rack before covering with plastic firm and put in frigde.HAPPY CHINESE NEW YEAR!
"Kung Hei Fat Choi