Singapore Style Fried Carrot Cake

By K.F. Seetoh

Makes approximately 4 portions of carrot cake

Carrot Cake
300 grams glutinous rice flour preferably “Windmill” rice flour
1500 ml of water
100 grams daikon radish, julienned
100 grams carrots, julienned

For Frying
4 tablespoons vegetable oil
2 tablespoons of garlic, minced
1 tablespoon preserved radish, chopped
2 eggs, beaten
2 tablespoons fish sauce
1 scallion, chopped

1. Assemble all ingredients for carrot cake into a saucepot, constantly stirring over low heat. Remove from heat and transfer onto a baking tray when mixture becomes thick and pasty

2. Steam carrot cake mixture over high heat for about 45mins. (*note – the carrot cake is ready when you insert a toothpick into centre of cake and remove with no residue sticking on it)Remove radish cake from tray, allow it to cool and set in fridge to chill overnight(or a minimum of five hours)

3. Cut carrot cake into about 4cm x 1cm x 1cm pieces or smaller. Heat oil in a flat nonstick pan and stir fry garlic till fragrant. Add in radish cake cubes and preserved radish; continue to fry till cubes are soft and lightly charred.

4. Pour beaten eggs evenly over carrot cake mixture and let it sit for about 1 minute over low heat. Flip over and drizzle fish sauce over carrot cake evenly. Mix well. Serve with chopped spring onions and white pepper.