How to make the real Singaporean Carrot Cake

There are two versions of carrot cakes available, the white carrot cakes and dark carrot cakes. Well, the color difference is merely from the dark soy sauce that is being used in dark carrot cakes. I think they are both equally good. Some people prefer the dark ones over the white ones. This recipe is for white carrot cake.

Ingredients

Ingredients to make the carrot cake:

  • 1 1/2 to 2 pounds (1 large) daikon radish, peeled (or white radish)
  • 1 1/4 teaspoons salt
  • 2 tablespoons cold water
  • 1 1/2 cups white rice flour
  • 1 teaspoon sugar

Ingredients for stir-fried carrot cake:

  • 3 Tbsp cooking oil
  • 2 cloves garlic (peeled and finely minced)
  • 1/2 the recipe of homemade daikon/turnip cake (cut into 1-inch cubes)
  • 3 eggs (beaten)
  • 1 Tbsp of chili sauce (you can readily buy this from Asian grocery store)-optional
  • 2 Tbsp of soy sauce
  • 2 Tbsp of kecap manis (Indonesian sweet soy sauce)
  • 2 scallions (both white and green parts, finely chopped)
  • Dash of white pepper powder

Instructions

Making the carrot cake:

  1. Grate the daikon with a large grater and place in a steamer to steam for about 20 minutes. When It’s cold enough to handle, squeeze out most of the liquid to measure about 1 cup (add some water to it to make up to 1 cup) and set aside
  2. In a medium mixing bowl, add in salt, liquid from steaming the daikon, and rice flour. Stir to mix until the batter is smooth. Add in the steamed daikon into the batter and stir again to mix. It should be a thick batter. Pour this into a 9-inch round cake pan. Steam over high heat for 1 hour. Remove from the heat and let it cool down completely
  3. You can either remove the cake from the pan or cut them into smaller piece and then cubed them. They are ready to be used for stir-frying or store in refrigerator for up to 1 week. This recipe only requires 1/2 of the cake

Cooking:

  1. Preheat a large wok/skillet on high heat. Add the cooking oil in. Add the garlic and stir-fry briefly for about 10 seconds. Add in the carrot cake pieces follow by the soy sauce, dark soy sauce (if making dark version) and stir fry for about 1 minute
  2. Pour the beaten eggs over the carrot cakes and leave it for a while. When you see the eggs start cooking, you can stir it up a little bit, be careful not to stir too vigorously or you will break up the carrot cake too much. Add in the chili sauce if using and dash of white pepper powder and continue to stir everything to mix
  3. Turn off the heat. Sprinkle in the scallions. Dish the stir-fried carrot cake up into serving platters and serve immediately

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