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Best Easy Carrot Cake Chinese Style Recipe

Name: Best Easy Carrot Cake Chinese Style Recipe
Total time: 90 min
Yield: 140 g
Ingredients: daikon radish 2 lbs; rice flour 1.5 cups; water 1.25 cups; carrot 1 cup; Chinese sausage 2 oz; dried shrimp 2 tbsp; green onion 2 stalks; soy sauce 2 tbsp; white pepper 0.5 tsp; salt 0.75 tsp; sugar 1 tsp; vegetable oil 3 tbsp

Chinese-style carrot cake is a savory radish pudding pan-fried to golden perfection. A family-friendly, fresh dim sum dish with crispy edges.

Cook 90 min Difficulty NORMAL 220 kcal

#dim sum #savory radish cake #Chinese brunch #crispy snack

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Ingredients

Main ingredients

daikon radish 2 lbs
rice flour 1.5 cups
water 1.25 cups
carrot 1 cup
Chinese sausage 2 oz
dried shrimp 2 tbsp
green onion 2 stalks

Seasonings/Sauce

soy sauce 2 tbsp
white pepper 0.5 tsp
salt 0.75 tsp
sugar 1 tsp
vegetable oil 3 tbsp

Nutrition summary

Carbohydrates 36 g 65%

Protein 4 g 7%

Fat 7 g 28%

Serving size 140g

Cooking steps

1

Peel and shred daikon radish, squeeze out excess moisture, and steam for 10 minutes over medium-high heat until translucent.
2

Finely dice carrot and Chinese sausage; soak dried shrimp in warm water for 10 minutes, then mince.
3

In a skillet over medium heat, add 1 tbsp vegetable oil and sauté sausage and shrimp for 2 minutes until fragrant; add carrots and cook for 2 more minutes.
4

Combine steamed radish, sautéed mix, rice flour, water, soy sauce, white pepper, salt, and sugar in a large bowl. Mix thoroughly to form a thick batter.
5

Grease a loaf pan, pour in the batter, and steam on high heat for 60 minutes. Let cool to room temperature before unmolding.
6

Slice cooled cake into 1-inch pieces. Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat and pan-fry cakes until both sides are golden and crispy.
7

Garnish with chopped green onions and serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient for authentic Chinese-style carrot cake is daikon radish. It forms the moist and soft body of the cake, giving it its signature savory base and pairing perfectly with holiday dim sum spreads.

Q. Which step is critical for pan-frying to a crispy edge?

Pan-frying the cooled, sliced cake pieces in vegetable oil over medium heat is essential for achieving golden, crispy edges while keeping the interior tender. Avoid using high heat, which can burn the outside before heating through.

Q. How do you prevent the radish cake from falling apart during frying?

Let the steamed cake cool fully before slicing. This firms up the texture and prevents pieces from crumbling during pan-frying, ensuring neat slices with crisp surfaces.

Q. What is the calorie and macronutrient breakdown per serving?

Each serving is about 140g and provides 220 kcal, with 36g carbs (65% of calories), 4g protein (7%), and 7g fat (28%).

Best Easy Carrot Cake Chinese Style Recipe

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