Singapore Carrot Cake | Fried Carrot Cake

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!