Singaporean Fried Carrot Cake (Serves 3-4)

Fried Carrot Cake (Serves 3-4)

Recommended Cookware:
  • Round Skillet 26cm
    Round Skillet 26cm

Ingredients (Chai Tow Kway):
  • 1 medium (300g), Daikon, grated
  • 400ml Water, to cook the daikon
  • 150g Rice Flour
  • ¼ tsp Salt
  • 200ml Water
Ingredients (To Stir-fry)
  • 15g Preserved Sweet Radish (Chai Poh), finely chopped
  • 1 stalk Spring Onion, garnish
  • 4 cloves Garlic, minced
  • 3-4 Eggs, lightly beaten 
  • 2 tbsp Light Soy Sauce 
  • 2 tbsp Fish Sauce, or to taste
  • 1 tbsp XO Sauce 
  • ½ tsp Ground Pepper
Cooking Methods:
  • 1. PREPARE RADISH CAKE: Bring water to boil. Add in grated daikon and simmer on low heat for 5 mins. In a Skillet (no heat), mix rice flour, salt, and water until it forms a smooth batter consistency.
  • 2. RADISH BATTER: When Daikon is done cooking*, (i) Add in 100ml of boiled Daikon water and all the strained daikon into the Skillet (ii) On low heat, stir until the batter becomes a paste consistency. (iii) Remove from heat and transfer into a slightly oiled dish.
  • 3. STEAM RADISH CAKE: Steam over medium to low heat for 45 mins/until skewers inserted in the middle come out clean. Cool in the fridge overnight.
  • 4. TO STIR-FRY: (i) Cut up steamed radish cake into 1-inch cubes. (ii) Stir-fry chai poh and minced garlic until aromatic. (iii) Add another tbsp of oil, toss in radish cake chunks, and add all the seasonings. **
  • 5. Push radish cake aside, pour in lightly beaten eggs and allow the eggs to set slightly before flipping over in sections. Season to taste and garnish with chopped spring onions.

*When the Daikon looks translucent, it is cooked through
**Add 4 tbsp Dark Sweet Soy Sauce for dark/black version