Saturday, February 5, 2011

White Carrot or Loh pak koa

Chinese New Year is just around the corner.  As usual I will bake some of my popular cookies like pineapple rolls, cashew nuts cookies, green peas cookies and fry arrow head chips . This year I wanted to add another goodies , that is white carrot cake (loh pak koa).  In fact I wanted to steam this cake for the last CNY but the carrot was overpriced as the supply was limited.  Fortunately, the carrot is very cheap this year, is only RM 4.00 per kilogram.
I got the recipe from my close friend, Agnes. She steam carrot cake every year as this is the tradition and a must for her family.  She will usually steam the cake 2 days before CNY and I did as her.
I got all the necessary ingredients as follow

360 g carrots

40   g (tang mee fun)
40   g corn flour
525 g rice flour
750 g water 

220 g oil of fried onion(5) and garlic(5pips) oil
80   g Chinese sausage
80   g dried prawns
1/2 tbs fried garlic

2 tsp salt
3tsp chicken granules
60 g sugar
1125 g water

Wash and shredded the carrot and boil in hot water for  5 minutes. Drain and squeeze out the excess water. Set aside.

Mix all the flours in the measured water and set aside for later use.
Wash the onions and garlics, slightly crush and pat dry.  Heat up the oil and fry the onions and garlics until fragrant, drain and let the oil cool.
Next, prepare the Chinese sausage and dried prawns.  Par boil the sausage and peel off the covering the it, chopped into small sizes.  Presoak the dried prawns and chopped as the size of Chinese sausage.
In another bowl, mix the seasoning of salt, sugar and chicken granule into the water and set aside for later use.
In a sauce pan, pour in all the prepared ingredients and cook on slow fire for about10 to 15 minutes or until the mixture thicken.

 Remove from fire and pour into prepared tin with grease prove paper  and steam for 1 hour and 15 minutes or until is cooked.
When is cook, remove from steaming and let cool.  Cut into small sizes so that can be kept in container to place in the refrigerator for anytime when you feel like to eat the cake.
I fried some for 1st day of Chinese New Year for breakfast, really taste good with some Kampong Koh chili sauce.  Yum..yum I love it and it is a success fro my first try.