If you thought Singapore’s Carrot Cake dish was a twist on the classic dessert — think again.
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
1 ½ cups daikon (150 g), grated
1 cup rice flour (125 g)
½ cup tapioca flour (125 g)
2 cups chicken stock (480 mL)
3 tablespoons cooking oil
1 tablespoon garlic, minced
2 tablespoons pickled radish, chai poh
1 tablespoon fish sauce
1 tablespoon light soy sauce
3 eggs, beaten
To garnish:
1 spring onion
1 teaspoon chilli paste
Nutrition Info
Calories 197
Fat 8g
Carbs 26g
Fiber 10g
Sugar 2g
Protein 6g
How to Make It
1. Step
Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
2. Step
In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
3. Step
Place a wok on medium heat, then add 1 tbsp of cooking oil. Once it heats up add 1 tbsp of garlic and fry for 1 minute before adding in the daikon mixture. Stir constantly until the mixture thickens up. This will happen rapidly so be careful not to take it too far or it will dry out. The mixture should look like a thick cake batter.
4. Step
Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
5. Step
Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
6. Step
Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
7. Step
Add 2 tbsp of cooking oil to a wok and place on high heat, then once the oil starts to smoke add the cubes of cake and fry, stirring occasionally until every side has browned.
8. Step
Lower the heat to medium, then add garlic, pickled radish (chai poh),light soy sauce, and fish sauce. Stir for a minute until each cube is coated in sauce, then add eggs and allow it to set for a moment. Break up the eggs partially once they are cooked then flip onto a plate.
9. Step
Garnish with sliced spring onion, and chilli paste.
