Carrot Rice Cake

Hello everyone! This time, let's make a carrot rice cake that's a bit unusual but tasty and filling. The ingredients aren't too hard to find either, so

Hello everyone! This time, let's make a carrot rice cake that's a bit unusual but tasty and filling.

The ingredients aren't too hard to find either, so readers should be able to make this comfortably.

Ingredients

Oil - 2 tablespoons
Pork, finely sliced - 142 grams
Ginger, finely sliced - 1 tablespoon
Fresh carrot, finely sliced - 340 grams
Wine - 1 tablespoon

Water - 2 to 2 1/2 cups
Salt - 1 1/2 teaspoons
Sesame oil - 1 teaspoon

Spring onions - 5 stalks (finely sliced)
Rice flour - 1 1/2 cups
Cornstarch - 1 1/2 tablespoons

Method

First, heat the oil in a pot and add the pork. Let it cook for about 30 seconds, then add the ginger and stir well.

After that, add the carrots and wine. Stir for another 30 seconds, then add 2 cups of hot water. Let it come to a boil. Once boiling, add the salt, ground pepper, and sesame oil.

Let it cook for another 3 minutes. Then add the spring onions. Leave it for a short while, then turn off the heat.

Next, take out the cooked carrots, pork, and spring onions.

After that, add a bit more than 1 cup of water, then add the rice flour and cornstarch. Mix it together carefully.

Put water into the pot, and once it comes to a boil, place a heat-resistant dish into it and pour in the mixture you prepared earlier. Cover with a lid and steam for about 60 minutes.

Steam until it thickens slightly, then remove from the stove and let it cool for about 30 minutes. It's normal for there to still be a little liquid - it will soak back in afterward.