Fried Carrot Cake
If you thought Singapore’s Carrot Cake dish was a twist on the classic dessert — think again.
Presented by
Under 30 minutes
Under 30 minutes
Ingredients
for 8 servings
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1 ½ cups daikon, grated (150 g) -
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
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1 teaspoon chilli paste
Nutrition Info
Powered by- Calories 373
- Fat 21g
- Carbs 38g
- Fiber 0g
- Sugar 3g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
- In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
- 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.
- Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
- Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
- Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
- 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.
- 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.
- Garnish with sliced spring onion, and chilli paste.
- Enjoy!
Spring is here!
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Henrietta Kwan
in Chinese, daikon radish is called "white carrot" - just in case you're wondering why it's called carrot cake with no carrots haha
2020-09-04T23:00:40Z Helpful (157) -
Carmen Cercel
Excellent recipe. I have been looking for this recipe for a long long time !! It tastes almost as authentic as the ones I had at the kopitiam.
2020-09-04T21:50:21Z Helpful (18) -
Autumn Tran
It was good! I cut my cake thinner, but in bigger pieces. In my pic, that's only 1/3 of the cake—a lot of leftovers. I pan-fried the cake longer for a crispier bite before I added the sauce. To get my egg look, leave enough space between each cake piece and crack in 2 eggs. Break the yolk and spread them through the space as it cooks. Good luck!
2020-09-14T03:27:16Z Helpful (9) -
kwon_chiccc
This is NOT dim sum. Dim sum is from Hong Kong.
2020-09-15T10:30:10Z Helpful (5) -
Ivory Lim
I make a white (salty) & black (sweet) by adding 1tbs of sweet soy sauce
2020-09-19T01:23:53Z Helpful (3) -
Sylvia Le
This is quite good but dim sum style I would add tiny shrimp🦐and not stir-fry it with egg. This is my fav dish in dim sum, thanks Tasty!🤪
2020-09-05T04:12:36Z Helpful (3) -
Sophia Michelle
bruh I literally thought this was CARROT CAKE
2021-04-11T04:54:03Z Helpful (2) -
empressofasia
You can use the premade daikon thing also for me it’s easier to use a pan than a wok
2021-05-10T03:24:25Z Helpful (1)