Carrot Cake with Mock Floss

Lately, there are lots of dishes using Floss - Chicken Floss, Pork Floss! Look like it is another way to market the product - FLOSS!  I chance upon this recipe - Meat Floss Carrot Cake (non-vegetarian) and modified the recipe to make a Vegetarian Carrot Cake with Mock Floss.

This is a long neglected food and is not too difficult to whip up at all and I love to add lots of ingredients to it. Other way to garnish this Carrot Cake is to drizzle some sweet soy sauce and sprinkle some sesame seeds or chopped chilli, with some Japanese Spring oil shreds and shichimi, or with some crispy shallot and chopped spring onion, or with chee cheong fun sauce and sesame seeds ...

Preparation:     15 mins, Cooking time:  25 mins 

Ingredients (makes 8 pieces)

°         200g radish weight after  peeling, diced

°         50g carrot weight after peeling, died

°         4 chinese dried mushroom, soaked and sliced

°         150g rice flour

°         1 tablespoon corn starch

°         1 teaspoon salt or to taste

°         pepper to taste

°         ½ teaspoon sesame oil (optional)

°         500ml water

°         1½ tablespoon oil

Garnish

°         some mock floss

°         few coriander leaves

°         ½ fresh chilli, sliced

Method

1.      Combine the rice flour, corn starch, salt, pepper and sesame oil with 250ml of water. Mix well and stir into a smooth batter.

2.      Heat oil in a wok. Throw in the radish, carrot and mushroom and stir fry for 1 minute. Pour in 250ml of water and bring to a boil.

3.      Off the heat and pour in the batter. Stir till the batter turn thick and transfer to a steaming container and steam for 25 minutes. Let it cools. Top with mock floss, garnish with coriander and chilli.