Carrot bowl

Cut a carrot into slices and steam it

While steaming the carrots, put 100 ml of water and three grams of yeast into the blender of a food processor.

Add another gram of red yeast rice flour

Add steamed carrots

Turn on the mixer and stir

Stir evenly and pour into a bowl

Pour in the flour and mix well until it becomes fluffy

Knead into a smooth dough (note: the dough should be soft but not sticky)

Ferment until doubled in size (poke a small hole with your finger but it will not shrink back)

Knead the dough into strips and divide into 12 equal portions

Take one part and press it into a round shape, and use a rolling pin to roll one part into the shape of beef tongue

Put them together and arrange them into a bowl shape by hand

Do the rest in turn and steam over high heat for 15 minutes (the night before)

(The next morning) Put the steamed carrots, rice and water into a blender

Take an appropriate amount of water and a piece of rock sugar, put it in a pot and simmer over low heat

Pour in the carrot and rice slurry and cook over low heat until thickened

Pour the cooked carrot rice milk into the carrot bowl and you're done!

Overview