daikon cake / carrot cake

carrot is selling cheap and the MAN is bugging for it. So, here it is. This is the 3rd or 4th time i'm making this. Previously didnt came our nice. But this time round is great seriously. Flour is less and every bite is the carrot. hahahaha. okok.. i'm greedy.

Ingredient A:
-112g rice flour
-120g cold water

Ingredient B:
-390g grated raddish

Ingredient C:
- 1 tbsp sugar
- 1 tbsp salt
(Ingredient C must depend on individual's liking.)

Ingredient D:
-30g chinese sausage
- lotsa lotsa mushroom!!! (cos i love mushroom)

Side ingredient:
- minced garlic
- vegetable oil

Method:
- Mix ingredient A and leave it aside.
- Heat oil in a frying pan and fry garlic till fragrant.
- Add ingredient D and fry.
- When done, mix to ingredient A.
- Add in Ingredient B and C. Mix WELL.
- Grease a pan with vegetable oil.
- Pour mixture into pan and steam for 1 hour.

I tot it isnt going to work out in the first place as the uncooked mixture looked so dry. But it did work well! :)))

Zui Kuih

Zui Kuih - one of the few simple and famous dish Singapore hawker centre offers.
Still remember I used to have this for breakfast when I was young and was selling like 60cents for 5 pieces of zui kuih. Where to find 60cents food nowadays?

I learnt this dish from FenYing's blog.

Ingredient A:
- 150g rice flour
- 10g corn flour
- 1/4 tsp salt
- 200g water

Ingredient B:
- 400g boiled hot water

Ingredient C:
- 1.5 tbsp fried shallot oil

Filling:
- 1 shallot (minced)
- 1 clove garlic (minced)
- 150g chopped preserved raddish (washed and drained dry. Need to be wash if not will be too salty)
- 2 cup water (as a gauge only. Need to add more as you go.)
- 1.5 tbsp sugar
- 1/4 tsp dark soya sauce

Makes approximately 23 zui kuih.

Method:
1. Mixed Ingredient A in a mixing bowl.
2. Add Ingredient B and mixed quickly.
3. Add Ingredient C and mixed will.
4. Steam zui kuih mould till hot (abt 5 min).
5. Pour flour mixture into mould and steam over high heat for approximately 15min.
(As you pour, mix the mixture with a spoon to prevent the flour and water from separating.)
6. When zui kuih is cooked, allow to cool to set.

Filling:
1. Heat oil and fry shallot and garlic till fragrant.
2. Add chopped raddish and fry.
3. Add water, sugar, and dark soya sauce and fry.
4. Simmer over low heat till water is absorbed.

A very easy method. Reheat before serving.
Taste better with chilli! :)