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There Is Carrot In This Carrot Cake
There Is Carrot In This Carrot Cake

Before you jump to There Is Carrot In This Carrot Cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it really is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to there is carrot in this carrot cake recipe. You can cook there is carrot in this carrot cake using 30 ingredients and 21 steps. Here is how you achieve it.

The ingredients needed to prepare There Is Carrot In This Carrot Cake:
  1. Use Rice Cake:
  2. You need 15 g Alce Nero's Organic Black Rice Washed & Dried,
  3. You need 135 g Rice Flour,
  4. You need 25 g Glutinous Rice Flour,
  5. Provide 150 ml Vegetable Stock Room Temperature,
  6. Get 1 TSP Miso Paste,
  7. Use 40 g Different Shades of Carrots Shredded
  8. Provide 20 g White Radish Shredded,
  9. You need Pinch Sea Salt,
  10. Take Scallions Finely Chopped, For Garnishing
  11. Use Plain Version:
  12. Provide 2 TBSP Canola / Peanut / Vegetable Oil,
  13. Prepare 1 Clove Garlic Grated,
  14. Prepare 1 TBSP Preserved Radish,
  15. Use Sambal / Hot Sauce / Sriracha, 1 TSP Adjust To Preference
  16. Provide 2 Eggs Light Beaten,
  17. Provide Pinch Sea Salt,
  18. Use Pinch White Pepper,
  19. Get Pinch Mushroom Powder,
  20. Prepare Pinch Nori Flakes,
  21. Use Dark Version:
  22. You need 2 TBSP Canola / Peanut / Vegetable Oil,
  23. You need Pinch Mushroom Powder,
  24. Provide Pinch Nori Flakes,
  25. Use 1 Clove Garlic Grated,
  26. Provide 1 TBSP Preserved Radish,
  27. Use 2 Eggs Light Beaten,
  28. You need Blackstrap Molasses, 1 TBSP Adjust To Preference
  29. Provide Pinch Sea Salt,
  30. You need Pinch White Pepper,
Steps to make There Is Carrot In This Carrot Cake:
  1. Prepare the rice cake. - - If you have a rice miller, mill all the rice until fine powder forms. Be sure to wash and dry them thoroughly. - - If not, add Alce Nero's black rice into a spice grinder. - - Blitz until fine powder forms. - - Transfer into a large bowl.
  2. Add the remaining 2 rice flour. - - Stir to combine well. - - Gradually, while stirring, add in the vegetable stock. - - Stir until well combine. - - You should get a wet cement consistency.
  3. Dissolve miso in 150ml of hot water. - - Gradually, while stirring, add in the miso stock. - - Stir until well combined. - - Now, you should get a smooth thick, but not runny, consistency. - - Make sure no large lumps.
  4. Add in the carrots, radish and salt. - - Mix until well combined. - - Transfer into a lightly greased heat proof bowl. - - In a skillet over medium heat, add water.
  5. Place the bowl of batter into the skillet. - - Stir until the mixture starts to thicken. - - Once it gets too difficult to stir. - - Remove from heat and smoothen the surface.
  6. Steam the batter in a steamer for about 10 to 15 mins or until harden. - - Remove from heat and set aside to cool completely. - - Once cooled, unmold the rice cake and finely dice into small cubes. Set aside.
  7. For the plain version. - - In a skillet over medium heat, add oil. - - Once the oil is heated up, add in the garlic and radish. - - Saute until aromatic. - - Add in a handful of the rice cake cubes.
  8. Saute until well combined and lightly browned and crisped on all sides. - - Form the rice cake cubes into a circle. - - In a small bowl, whisk eggs, sambal, salt, pepper, mushroom powder and nori flakes until well combined.
  9. Add the egg mixture into the skillet over the rice cake cubes. - - Cook until bottom is lightly browned. - - Flip the omelette onto a plate and slide back into the skillet.
  10. Cook the other side until lightly browned. - - Transfer onto serving plate and garnish with scallions. - - Serve immediately.
  11. For the dark version. - - In a skillet over medium heat, add oil. - - Once the oil is heated up, add in the garlic and radish. - - Saute until aromatic. - - Add in a handful of the rice cake cubes.
  12. Saute until well combined and lightly browned and crisped on all sides. - - Form the rice cake cubes into a circle. - - In a small bowl, whisk eggs, molasses, salt, pepper, mushroom powder and nori flakes until well combined.
  13. Add the egg mixture into the skillet over the rice cake cubes. - - Cook until bottom is lightly blackened, but not burnt. It is the molasses caramelizing. - - Flip the omelette onto a plate and slide back into the skillet.
  14. Cook the other side until lightly blackened, but not burnt. - - Transfer onto serving plate and garnish with scallions. - - Serve immediately.
  15. If you want the same as the plating. - - Preheat oven to 180 degrees celsius or 360 fahrenheit. - - Lined parchment paper onto a baking tray. - - Wash 2 carrots thoroughly. - - Trim off the roots and leaves.
  16. Rub the carrots with canola oil and grated garlic. - - Transfer onto the prepped baking tray. - - Wack into the oven and bake for 15 mins or until the carrots are fork tender. - - If the garlic browned before the carrots are baked, remove the garlic and transfer into a small bowl. Do not discard.
  17. Remove from oven and set aside. - - Divide the scallion into 2 parts, green and white. - - Blanch the green part in a pot of boiling water for 1 min. - - Strain and transfer into a blender.
  18. Add just enuff canola oil to get the blender blitzing. - - Blitz until smooth. - - Pour thru a fine strainer over a small bowl. - - Discard the residue. The scallion oil is done.
  19. For the white part, finely julienne into fine shreds. You can do this with a special peeler or a knife. - - Plunge the shreds into a bowl of ice water. - - It will curl up after a while. I learnt this trick from Yui Miles.
  20. Spoon the scallion oil and move your spoon swiftly in a circular motion. - - Place the roasted the carrots onto the scallion oil. - - Using a cookie cutter, cut out 2 discs from the plain and dark version of carrot cakes.
  21. Transfer onto serving plate. - - Garnish with the curled white scallions. - - Spoon the roasted garlic bits and some more of the preserved radish onto the side. - - Serve immediately.

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