Step 1

Add in the radish, chicken broth, water, sugar, pepper and salt into a saucepan and boil over high heat.

Step 2

When boil, reduce to medium heat and continue to cook the radish until translucent (about 10 to 15 mins)

Step 3

Remove the radish from the stock.

Step 4

Pour the stock into a measuring cup. If the stock does not hit 450ml, add more water until it reaches 450 ml.

Step 5

Set aside for later use.

Step 6

Heat 2 tablespoon of oil in pan over medium heat.

Step 7

Add in the diced sausages and chopped dried shrimps and saute until frangrant

Step 8

Turn off the fire and add in the reserved radish stock and radish

Step 9

Stir and then add in the rice flour and tapioca flour.

Step 10

Continue to stir and mix until well combined. If the mixture did not become gooey or sticky, the mixture might not be hot enough. Heat the mixture over medium low fire until it start to get a bit gooey (abt 10 sec). Turn off the fire immediately and continue to stir until it become sticky.

Step 11

Separate the carrot cake mixture into 4 separate bowls and smooth out the mixture.

Step 12

Prepare a steamer and steam the carrot cake mixture under medium high heat for 15 mins.

Step 13

*Do increase the steaming time if you are steaming in bigger quantity

Step 14

Remove the bowl of carrot cake from the steamer.

Step 15

In a bowl, add all the ingredients for the sauce.

Step 16

Stir and set aside for later use

Step 17

Top with ½ tablespoon of XO sauce for each bowl and drizzled 2 to 3 tablespoons of Sesame infused Sauce over the steamed carrot cake (add more sauce if required)

Step 18

Top with chopped spring onionsand serve hot.