Teochew carrot cake

Traditional Teochew radish cake is usually deep-fried, but this twist is a fun twist! First, steam it to allow the sweet potato flour to blend with the shredded radish, Chinese sausage, and celery, locking in the soft, chewy texture. Then, pan-fry it until the crust becomes golden and crispy, while the inside remains soft and fluffy. The sweetness of the radish blends with the fragrant Chinese sausage and savory celery for a rich, complex dish. This homemade dish is both delicious and satisfying, capturing both traditional flavors and new textures!

Ingredients

1000g white radish (Before peeling)
50g carrots
1 Cantonese sausage (about 50g) ((optional))
50g celery
300g sweet potato flour or rice flour
salt (4 teaspoons (2 teaspoons for marinating, 2 teaspoons for finishing))
White pepper
peanuts (150g)
Allspice (1 spoon)
1 tsp sugar

Steps

Preparation of shredded radish: Peel the white radish and carrot, use a grater to shred them, and place them in a container for later use.
Add two tablespoons of salt and one tablespoon of pepper to the shredded radish, mix well, let it sit for 10 minutes to release the moisture, then squeeze out the moisture and set aside.
Prepare other ingredients: Wash and dice the celery. Wash and dice the Cantonese Chinese sausage. Set aside.
Peanut preparation: After washing the peanuts, fry them in a pan over medium-low heat until fragrant, then chop them finely (you can use a blender for convenience).
Weigh out about 300g of sweet potato flour (different from sweet potato starch) and set aside.
Sauté ingredients: Spray a little oil in a wok and add the diced Cantonese sausage. Stir-fry over low heat until fragrant. Add the chopped peanuts and chopped celery, and stir-fry until fragrant. Turn off the heat. Add the drained shredded radish to the wok.
Then pour in the shredded radish that has been squeezed dry.
Add one spoonful of five-spice powder, one spoonful of sugar, one spoonful of pepper, and one spoonful of seasoning, and mix well.
Add the sweet potato flour several times and continue stirring until the ingredients can be kneaded into a dough.
When rolling the dough, if you don't plan to fry or deep-fry it directly, shape it into glutinous rice balls (this recipe makes 30). If you plan to steam the dough and then slice and fry it, roll it slightly larger. Steaming the Dough: Place the rolled dough in a pot, boil water, and steam for 20 minutes. Then simmer until cooled. After cooling, if the dough is large, slice it and fry it. If the dough is small, deep-fry it for a unique flavor.
Because of the limited capacity of my pot (one pot can only accommodate 8 doughs), I had some leftover ingredients. I added a little oil to the pan and fried the remaining ingredients. It also tasted good.
A reference to the fried map made from the Internet