top of page

Singapore "Carrot Cake"

['1 pound daikon (also called Chinese radish or luo bo)', '7 tablespoons peanut or vegetable oil', '2 teaspoons salt', '1 teaspoon white pepper', '2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)', '2 cups water', '6 large eggs', '2 tablespoons chopped garlic', '1/4 cup ketjap manis (Indonesian sweet soy sauce) or thick soy sauce', '1 1/2 teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce) plus additional for serving', '3 scallions, chopped (1/4 cup)', '1/2 cup loosely packed sprigs fresh cilantro', 'a well-seasoned 14-inch flat-bottomed wok with lid']

Oil bottom and side of a 9-inch round cake pan.
Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page