Singaporean Carrot Cake

Ingredients

• 500g (2 cups) rice flour 500g (2 cups) rice flour
• 500g (2 cups) grated radish 500g (2 cups) grated radish
• 4 eggs 4 eggs
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 100g (3.5 oz) preserved radish 100g (3.5 oz) preserved radish
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• Optional: 1 tablespoon chili paste Optional: 1 tablespoon chili paste
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)
• Chili sauce (for serving) Chili sauce (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mix the rice flour and grated radish together until well combined.
2. 2.
   Heat a non-stick pan over medium heat and add a little oil.
3. 3.
   Pour half of the rice flour and radish mixture into the pan and spread it out evenly.
4. 4.
   Cook for about 5 minutes until the bottom is crispy and golden brown.
5. 5.
   Flip the pancake and cook the other side for another 5 minutes.
6. 6.
   Remove the pancake from the pan and repeat the process with the remaining mixture.
7. 7.
   Once both pancakes are cooked, cut them into small pieces and set aside.
8. 8.
   In the same pan, add a little more oil and sauté the minced garlic until fragrant.
9. 9.
   Add the preserved radish and stir-fry for a few minutes.
10. 10.
    Push the radish mixture to one side of the pan and crack the eggs into the other side.
11. 11.
    Scramble the eggs until they are almost cooked, then mix them with the radish mixture.
12. 12.
    Add the chopped carrot cake pieces to the pan and stir-fry everything together.
13. 13.
    Season with soy sauce, white pepper, and chili paste (if desired).
14. 14.
    Continue to stir-fry for a few more minutes until everything is well combined.
15. 15.
    Serve the Singaporean Carrot Cake hot, garnished with spring onions, and accompanied by chili sauce.

Treat your ingredients with care...

• Rice flour — Make sure to mix the rice flour and grated radish thoroughly to ensure a smooth batter.
• Grated radish — Squeeze out any excess moisture from the grated radish before mixing it with the rice flour.
• Preserved radish — Rinse the preserved radish before using to remove excess saltiness.

Tips & Tricks

• For a crispier texture, cook the carrot cake on higher heat.
• Adjust the amount of chili paste according to your spice preference.
• Serve the carrot cake with a side of sambal chili sauce for an extra kick.
• Add diced Chinese sausage or shrimp for a variation of flavors.
• Leftover carrot cake can be refrigerated and pan-fried again for a quick and delicious snack.

Serving advice

Serve the Singaporean Carrot Cake as a main dish for breakfast, lunch, or dinner. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the chopped carrot cake pieces on a plate and garnish with chopped spring onions. Serve with a small bowl of chili sauce on the side for dipping.