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Singapore Carrot Cake
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.
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
Nutrition
Calories: 466kcal
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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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.
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.
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.
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