D'Open Kitchen

COOKING FOR THE SOUL

Singapore Carrot Cake

Name: Singapore Carrot Cake
Prep time: 120 min
Cook time: 15 min
Ingredients: 200 grams White Radish; 250 grams Rice Flour; 10 grams Wheat Flour; 10 grams Tapioca Flour; 20 grams Corn Flour; 300 ml Water (for mixing in the batter); 20 grams Sugar; 20 grams Chicken Seasoning Powder; 2 tbsp Dried Shrimps; 650 ml Water (for frying); 3 qty Eggs; 2 tsp Garlic; 2 tsp Salted Sweet Radish; 2 tsp Pork Lard Oil; 2 tsp Fish Sauce; 2 stalks Green Onions

Recipe by

Trish yee

When you google for carrot cake probably you will get two versions of it. One is the sweet carrot cake with cream cheese frosting and the other one is the savory version which is stir fried with egg omelette.

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Prep Time 2

Cook Time 15

Course Breakfast

Cuisine Singapore

Servings portions

Calories 466 kcal

Equipment

Ingredients

Batter Mix

200 grams White Radish
250 grams Rice Flour
10 grams Wheat Flour
10 grams Tapioca Flour
20 grams Corn Flour
300 ml Water for mixing in the batter
20 grams Sugar
20 grams Chicken Seasoning Powder
2 tbsp Dried Shrimps
650 ml Water for frying

Carrot Cake

3 qty Eggs
2 tsp Garlic
2 tsp Salted Sweet Radish
2 tsp Pork Lard Oil
2 tsp Fish Sauce
2 stalks Green Onions

Instructions

Slice the radish into long strips. (Do not use a grated as it produce too much water) and set aside.
In a large bowl, add the rice flour, wheat flour, corn starch, tapioca starch, sugar, chicken powder. Mix well and set aside.
In a heated pan, add 2 tbsp oil and fry the dried shrimps until fragrant. Add in the shredded radish and fry for 5-8 mins.
Pour in 650grams of water and bring to boil or till radish turns soft.
Pour in the batter mix and mix well. Fry until the batter become thick and smooth.
Transfer the mixture to a pan. You may want to oil the bottom to prevent sticking.
Steam the mixture for 1 hour.
After steaming, leave to chill for 2 hours in the fridge.
Take the carrot cake from the fridge and cut into cubes for frying.
In a heated pan, add in the lard oil and fry the garlic and salted radish until fragrant. Add in the green onions and continue frying for few mins.
Add in the carrot cakes cubes and fry until the sides turn golden brown.
Add in the beaten eggs.
Sprinkle more spring onions over and drizzle some fish sauce over the eggs.
Flip over the eggs and continue frying until the eggs are cooked. You may add in some sweet dark soya sauce for the dark version.
If you prefer a more salty version, you may drizzle in more fish sauce.
Dish up! Garnish with spring onions and serve. https://www.youtube.com/watch?v=t9ahXWVVDyA

Video

https://dopenkitchen.com.sg/humix/video/6lYNA6db7z2

Nutrition

Calories: 466kcal

Keyword hawker

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.