Singapore Carrot (radish) cake - delicious nostagia ... the ubiquitous street food we grow up

Fried Radish (Carrot) Cake

Ingredients:

Cake:

1 medium *radish - grated, 700g approx.

50ml water

200g rice flour*

250 ml water

½ tsp salt

1-2 tbs *preserved turnip/radish (‘chai po’)

2 large eggs, beaten lightly (Vegans -optional)

3 cloves garlic, minced

2 tsp soya sauce

White pepper

Chilli sauce (optional)

Dark sweet soy sauce (optional)

Spring onions, chopped

Coriander leaves - garnish

Method:

1. Mix the grated radish together with 50ml water into a bowl and steam in a steamer for 30 mins or until radish is transparent/cooked. Allow to cool.

2. Mix flour with salt and water together and then add to cooled radish.

3. Mix well and put into cake tin for steaming for 40 mins.[You can also baked it in an oven with steam from a tray below].

4. Allow to cool. Best to put in the fridge overnight as it facilities handling and cutting.

5. When cooled, cut the cake into rectangles of medium thickness.

6. Pan fry the cake with a little oil in a non-stick pan followed by garlic and chai po. Fry till fragrant. Add a little oil if too dry.

7. Add soy sauce, pepper (and chilli sauce, sweet dark sauce) and fry to coat evenly over the cake.

8. Pour beaten eggs over the cake and leave to set before turning over.

9. Served immediately with spring onions, coriander leaves and extra chilli oil if desired. ENJOY!

*You can find these items in the Chinese store.