fRIEDCArrotCake

Singapore Carrot Cake | Fried Carrot Cake

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Servings

6-7

Prep

15 min

Cook

1 hr 15 min

Vote

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Singapore Carrot Cake

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 step by step pictures and Video on how to make Singapore Carrot Cake. Check it out↓

read the recipe introduction



Singapore Carrot Cake

Singapore Carrot Cake(Savory, Sweet and Plain Versions)

Ingredients:

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

For the steamed carrot cake:

  • 1 ½ cups /180 gms ‏fine rice flour
  • ¼ / 40 gms ‏tapioca flour
  • 2 ½ cups / 625 ml ‏Concentrated Chicken Stock (may be substituted with vegetable stock)
  • 1 heaped cup /300 gms ‏grated white radish/daikon
  • 1 tsp ‏salt or depending on chicken stock
  • 2 tsp ‏minced garlic

For White Version - "Chye Tow Kweh" 

  • 1 Tbsp ‏minced garlic
  • 1 Tbsp ‏chopped scallions/ spring onion 'whites'
  • ½ Tbsp ‏Pickled (Salted) Radish/Turnip- 'Chai Poh'- Rinsed and drained
  • 1 Tbsp ‏Red Chilli Sauce (not the overly sweet type)
  • 1 ½ Tbsp ‏Good quality Thai fish sauce (For Vegetarian substitute- please see notes)
  • 1 ½ Tbsp l ‏ight soy sauce
  • 3 ‏eggs
  • For Garnish, as needed: ‏spring onion or cilantro and red chilly to taste

For Black Version - "Char kway "

  • 1 Tbsp ‏minced garlic
  • 1 Tbsp ‏chopped scallions/ spring onion 'whites'
  • ½ Tbsp ‏Pickled (Salted) Turnip- 'Chai Poh' - Rinsed and drained - for the black version this is optional, but I like it.
  • 1 Tbsp ‏Red Chilli Sauce (not the overly sweet type)
  • 3 Tbsp ‏dark, sweet and thick soy sauce
  • 3 ‏eggs
  • For Garnish, as needed: ‏spring onion or cilantro and red chilly to taste




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 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 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 dices.
  2. Beat the eggs with a pinch of salt and pepper.
  3. In a wok or non stick 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 white version,  continue as follows:

  1. Add the pickled  radish/turnip  and chopped red chilli (optional). Stir a moment.
  2. Add the chilli 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 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

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 absorbs 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).

EAT AND TELL!!!

Let us know if you tried –  Singapore Carrot Cake

read the recipe introduction


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