Kudos to Cocoa for this really authentic recipe of the carrot cake! Once in a while, we get cravings for carrot cake when we least expect it. Now we can finally deal with it! Here’s our white version of this famous Singaporean “hawker centre” food.

This recipe makes 4 servings.

Ingredients:

• 300g of rice flour
• 1 litre of water
• 1 radish
• 1/2 lb of pickled radish (”cai poh”)
• Finely chopped garlic (6-8 cloves)
• Sweet soy sauce (black) or Fish sauce (white)
• Oil
• Eggs
• Chilli (optional)
• Spring onions as garnish (optional)

Making:

Preparing the caipoh in advance

1. Soak caipoh in water for 30 min to reduce the saltiness.
2. Rinse it dry and chopped it finely.
3. Heat a wok with oil, abt 2 tbs or more, fry the caipoh and garlics on medium heat for abt 10 min. Add 1 tsp sugar to it and continue frying for another 5 min. Remove and set aside.

Preparing the cake

1. Shred the radish, place it in a pot together with water and rice flour and mix it thoroughly. Add 2 tsp salt to it.
2. Boil the mixture under medium small fire until the mixture becomes sticky.
3. Transfer to a heatproof plate, steam it for 30 min. (I use two 9-inch metal plates and steam in 2 batches)
4. Remove from steamer and let cool for up to a few hours.

Important: Put the cake in the fridge for at least 6 hours.

When Ready to eat

1. Cut the cake into big pieces.
2. Heat 3 to 4 tbs oil, throw in the cake and pan-fry until just brown. Use high heat for frying so the cake doesn’t stick to the wok.
3. Add caipoh (for each serving plate I uses 1 tbs of caipoh)
4. Fry for a few seconds and then using the frying ladle, chop the cake into smaller pieces. Then pour in the beaten egg.
5. For black carrot cake, add sweet soy sauce. For white, add a few dash of fish sauce, and finally the chilli paste.
6. Serve with spring onion on top of fried carrot cake.