Steamed Carrot Cake

Inspired by Singaporean carrot cake, chai tow kway (radish cake). Adapted from Rasa Malaysia.

Ingredients

1. Carrot, 1
2. Rice flour, 200g
3. Water, 300ml
4. Salt, 1/4 tsp

Instructions

1. In a pot, steam carrot and 50ml of water over low heat for 30min until soft and translucent.
2. Let the carrot cool and grate it.
3. In a bowl, mix rice flour, 250ml of water and salt.
4. Add rice flour mixture to grated carrot, and mix.
5. Pour mixture into a metal cake tin.
6. Steam carrot cake for 40min on high heat.
7. Let cool overnight in the refrigerator until firm.