Homemade Steamed Carrot Cake

Ingredients:

1-1/2 cup rice flour

1/4 cup tapioca flour

2-1/2 cups concentrated chicken stock

1 cup grated white radish/daikon

2 tsp minced garlic

Instructions:

1. Mix the rice flour and tapioca flour in the cooled chicken stock until no lumps remain.
2. In a large saucepan, bring water to a boil. Add the grated white radish or daikon, cook until translucent for a few minutes, then drain.
3. In a non-stick wok or frying pan, heat 1 tablespoon of cooking oil. Add minced garlic and sauté until just golden. Remove and combine with the rice flour mixture, then stir. Next, add the drained radish or daikon and mix to combine. Taste and season as necessary. (Note: the batter should be quite thick. If it is thin, continue to cook on low heat.)
4. Pour into a square or rectangular cake pan and place on a rack in a steamer. Cover and steam for 1 hour on medium-low heat until the top is set. Allow to cool and refrigerate overnight.