Radish Kueh/Cake (Steamed); Carrot Cake-Steamed

There're four kinds of 'carrot cake' as far as I'm concerned, and they are all terrific in their respective ways...let's first omit the western recipe in this case--By CARROT CAKE here (as featured) I meant the kinds that have nothing to do with the delicious cafe-style sweet nutty cake dessert baked from the grated flesh of orange carrots, which I love by the way and will feature here another time, I promise.

Well this photographed carrot cake I've just made is made from white daikon radish.  It's also a steamed cake or 'kueh' with a savoury taste rather than sweet.  It can be eaten on its own as pictured as  a steamed version of carrot cake.

This brings me to the third--which I prefer, and by a simple twist of texture it brings this kueh to a whole new level: simply by pan-frying after steaming. You can order this pan fried version of the same kueh at yum cha restaurants.  Apparently its origins are from Hong Kong.

The final (and my favourite) carrot cake is the fried version of the above steamed kueh, diced into cubes and stir-fried with preserved turnips, kecap manis and eggs. Mmn..just delectable. I'm including the fried carrot cake recipe soon after this. Meanwhile, you still have to get through making this basic carrot cake before it can be turned into the fried version. Have fun! I did!

Ingredients (flour mixture):
450g rice flour
50g tapioca flour
1200ml water

Ingredients (stir-fry):
500g daikon radish (or 1 big root)
50g dried shrimps (soaked in hot water till soft)
a few shitake mushrooms; dried or fresh
150g chicken or pork (chopped finely)
150g shallots
1 small clove of garlic, minced

Seasoning:
3 T vegetable or peanut oil
1 T sesame oil
2 T soy sauce
1 T oyster sauce
2 tsp salt
1 T sugar
1 tsp white pepper
1 stalk of spring onions, diced into small pieces
bunch of coriander leaves, diced into small pieces
2 small bird's eye chillies, diced

Method:
1. Pour the 2 kinds of flour into a deep bowl.  Adding the water gradually into a 'well' or 'hole' made by your fingers in the middle of the flour mixture, mix the batter well using a whisker till no lumps are visible.
2. Heat up a wok with the sesame and vegetable/peanut oil.
3. Stir-fry some shallots till browned and fragrant, add the dried shrimps and meat and fry for about 2-3 minutes. Add the radish and the seasoning sauces.
4. Pour the flour batter gradually and mix well, stirring until the mixture starts thickening and gets slightly dry, but not completely dry.
5. Transfer the thickened mixture into a steaming tray and steam on high for half an hour or till done. 
6. (CRUCIAL TIP): Pan fry in shallow oil and brown all sides before serving! It tastes so much better! Add the chillies, coriander and spring onions as garnish.