Despite being a new year dish, carrot cake is also one of the common dim sum items which often served in steamed or pan-fried version. Besides those you can also find another local version known as Fried Carrot Cake (菜头粿) which is stir-fried with eggs and preserved radish.
STEAMED CARROT CAKE WITH SEAFOOD XO SAUCE
For this carrot cake recipe I used Seafood XO Sauce which is made with dried seafood like scallops, dried fish and shrimp that are being cooked with chili peppers, onions and garlic. As a seasoning it helps to enhance the flavour of the white radish and make this traditional food one of the perfect items to be served during Chinese New Year.
The texture of the carrot depends on the amount of water used with a common ratio of 1:3 in terms of rice flour to water. Here I am using 1350ml of water instead of 1500ml to achieve a slightly firm texture for easy slicing so that I can use it for pan-fried or fried carrot cake.
FRIED CARROT CAKE
Lastly hope you will like this version of carrot cake and able to squeeze some time out of your busy schedule to try it during coming new year. But on a side note, homemade version will be slighter dry compared to those store bought due to the amount of oil used to prepare this dish so by all means you can adjust the amount of oil to your preference. As for another version using yam (taro) known as Steamed Yam Cake (芋头糕). You can refer to our recipes on another post here.