Savory Chinese Carrot Cake | Foodtalk

Ingredients

• 3 tbsps canola oil
• 145g lean ground pork
• 1 tbsps grated ginger
• 340g grated carrot
• 1 tbsps shaoxing wine
• 1 1/2 tsp kosher salt
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 3 scallions talks, finely minced
• 2-21/2 cup water
• 155g rice flour
• 12g cornstarch
• 1 Chinese sausage, finely diced
• Canola oil
• 1 egg, beaten
• Cooked and cooled carrot cake, sliced