Singapore Carrot Cake | Fried Carrot Cake

®This is a RAS signature Recipe©

Total time is not inclusive of overnight chilling

Tried the hot and sizzling temptations from Singapore? Check out the three versions of Singapore Carrot Cake! No carrot here folks.. it is savory!

The Recipe Intro↓ has related links, more information, step-wise magery, as well as Recipe Video. If you’d like to check it out.

♦Prep time:10 min ♦Cook time: 1 hour ♦Chill time:Overnight ♦Serves 6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

(All ingredients can be found in the Asian Section of your supermarket)

For the steamed carrot cake:

Fine rice flour		1 ½ cups / 180 gms
Tapioca flour		¼ / 40 gms
Concentrated Chicken Stock (may be substituted with vegetable stock)		2 ½ cups / 600 ml
Grated white radish/daikon		1 heaped cup / 300 gms
Salt or depending on chicken stock		1 tsp
Garlic, minced		2 tsp

For White Version - "Chye Tow Kway" 

Garlic, minced		1 Tbsp
Scallions/ spring onion 'whites', chopped		1 Tbsp
Pickled (Salted) Radish/Turnip - 'Chai Poh', rinsed and drained		½ Tbsp
Red Chilli Sauce (not the overly sweet type)		1 Tbsp
Good quality Thai fish sauce (For Vegetarian substitute- please see notes)		1 ½ Tbsp
Light soy sauce		1 ½ Tbsp
Eggs		3
Spring onion or Cilantro and Red chillI , for garnish		As needed

For Black Version - "Char kway "

Garlic, minced		1 Tbsp
Scallions/ Spring onion 'whites', chopped		1 Tbsp
Pickled (Salted) Turnip- 'Chai Poh' , rinsed and drained - for the black version this is optional, but I like it.		½ Tbsp
Red Chilli Sauce (not the overly sweet type)		1 Tbsp
Dark, sweet and thick soy sauce		3 Tbsp
Eggs		3
Spring onion or Cilantro and red chillI , for Garnish		As needed

Method:

Prepare the steamed cake the previous night.

1. Mix together the rice flour and tapioca flour in the cooled chicken stock till there are no lumps.
2. Bring water to a boil in a large saucepan. Add the grated white radish and cook till translucent, a few minutes. Drain.
3. In a non-stick wok or frying pan, heat 1 Tbsp oil.
4. Add minced garlic and when ‘just golden’, quickly add the rice-flour batter and stir.
5. Add the drained radish. Stir. Taste and season as necessary.
6. Note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick.
7. Steam: Pour into a cake tin and then place on a rack in a steamer. Steam, covered for 1 hour on medium-low heat till the top is set (though it may be a little sticky to the touch).
8. Allow to cool and refrigerate overnight.

For the  plain fried carrot cake:

1. Cut the steamed cake into rectangular slabs of the desired size.
2. Pan fry in shallow oil on each side till golden brown.
3. Drain on kitchen paper towel and serve while still hot and crisp! The outside will be crisp and the inside smooth, soft, hot, and savory!

For white and black versions follow the next few steps first, before continuing the steps for either black or white versions:

1. Cut the steamed cake in medium-sized dice.
2. Beat the eggs with a pinch of salt and pepper.
3. In a wok or nonstick frying pan, heat some oil.
4. Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake).
5. Move to the side of the pan. Add scallions and garlic and saute.

         For the White version  ” Chye Tow Kweh “,  continue as follows:

1. Add the pickled radish/turnip and chopped red chilli (optional). Stir a moment.
2. Add the chili sauce, fish sauce, and soy sauce and stir till mixed well with the cubed carrot cake. (Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty).
3. Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)
4. Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!

        OR For Black version “Char kway”  continue as follows:

1. Add the pickled radish/turnip and chopped red chilli (BOTH optional). Stir briefly.
2. Add the dark, sweet, thick soy sauce as well as chilli sauce and stir till mixed well with the cubed carrot cake.
3. Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking).
4. Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!

 

Singapore Carrot Cake | Fried Carrot Cake

 

Notes:

• When frying the cubes for the stir-fries, they should be crisped around the edges and still quite soft on the inside. Towards the end of frying gently break them up a bit with a wooden ladle. This helps to absorb the flavors of the sauce.
• Alternatives to Chai tow kway include those made of Taro or solely of Rice flour.
• The dark version can also include bean sprouts as garnish.
• If you can’t find the salted/pickled turnip, it can be omitted without too much concern.
• Once done, you can add more dark soy sauce (black version) and more chilli sauce (white version)
• For Vegetarian Versions, use vegetable stock instead of chicken stock, and replace fish sauce either with Vietnamese veggie fish sauce/ or golden mountain sauce and light soy sauce combined, or vegetarian oyster sauce and light soy sauce combined.

Key Ingredients: Rice Flour, Tapioca Flour, White Radish, Garlic, Scallions, Oil, Eggs, (Chilli Sauce/ Fish Sauce, Soy Sauce – Light/Dark).

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