.gif "Fried Carrot Cake (Chai Tao Kueh)")
Serves 8
250g grated white radish (daikon)
2 + 1 cups water
150g rice flour
5 tsp corn flour
4 tsp wheat starch
½ tbsp sugar
½ tsp salt
2 tsp vegetable oil
For frying
¼ cup pork lard, or cooking oil
½ tsp fish sauce
1 tsp light soy sauce
1 tbsp sambal chilli (optional)
3 tbsp chopped preserved turnip (sweet chai poh)
2 garlic cloves, finely chopped
2 tsp sweet, thick black sauce
3 eggs, beaten
2 stalks spring onions, chopped
Fried Carrot Cake (Chai Tao Kueh)
1. Start this recipe a day in advance. Place radish in a pot with 2 cups water. Bring to a boil and cook until the radish is soft, about 8 mins.
2. Meanwhile, place rice flour, corn flour, wheat starch, sugar, salt, vegetable oil and remaining 1 cup water in a pot. Whisk batter till smooth.
3. When the radish is ready, add the hot liquid from the radish into the pot of flour mixture and stir till creamy.
4. Add the radish and heat over a medium-low flame till the batter thickens slightly (it should not be so
thick that it holds its shape).
5. Pour batter into a casserole dish or baking tray (at least 18cm in diameter) and smooth the top of the batter with a spoon.
6. Steam for about 40 mins. To test if it’s ready, insert a knife or a skewer into the radish cake. It should emerge almost clean.
7. Allow to cool to room temperature, then cover and refrigerate overnight, or for at least 4 hrs.
8. Cut radish cake into bite-sized pieces.
9. Heat 3 tbsp lard or oil in a wok. Add the radish cake pieces and fry for 2 mins or until lightly golden. Add fish sauce, light soy sauce, sambal chilli (if using), chai poh and garlic. Fry for another minute, then add the thick black sauce and fry till evenly mixed.
10. Stir in the eggs and fry till crisp. Garnish with spring onions and serve immediately.