Best Singapore Carrot Cake Recipes

SINGAPORE CARROT CAKE

Steps:

• Grate the daikon either on the large holes of a box grater or with the grating attachment of a food processor. Measure 4 cups of grated radish-do not use more-and add it to a saucepan with 1 teaspoon of the salt and the water. Cover the pan and turn the heat to medium, peeking occasionally. When the water starts to steam, lower the heat to medium-low and cook, covered, stirring occasionally, until the radish is translucent, about 25 minutes.
• Generously oil a 9-inch round cake pan. In bowl, stir together the rice flour, the remaining 1/4 teaspoon salt, and the sugar. Strain the radish in a sieve set over a large measuring cup. Press down on the radish with a large spoon to remove most of the liquid. Add enough cold water to the measuring cup to equal 1 cup and let the liquid cool to lukewarm. Set the radish aside.
• Stir the barely warm radish cooking liquid into the rice flour and mix until smooth. Then add the radish and stir to combine. The batter should look like tapioca pudding. Transfer the batter to the prepared pan. (If the liquid is too hot, it will start to cook the rice flour, forming more of a dough-like than pudding-like consistency. If this happens, it's okay; you'll just need to use your hands or a wooden spoon to spread the batter evenly in the pan.) Place the cake pan in a steamer or on a wire rack in a wok, cover the steamer or wok, and steam over simmering water for 1 hour. Check occasionally to make sure the water does not run dry, adding more if needed. Remove the cake pan from the steamer with tongs and let cool to room temperature.
• Run a thin knife around the edge of the radish cake and invert the pan onto a plate to remove the cake. (If the radish cake sticks to the pan, cut out a small piece of radish cake and then remove the rest with a spatula. It's not a big deal as you will eventually cut it into pieces anyway.) Cover and refrigerate the radish cake for at least 4 hours or up to 1 week. Cut half the cake into 1-inch cubes for the Singapore carrot cake.
• In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Pat the cake cubes dry with paper towels or a clean kitchen towel. Add the cubes to the skillet in a single layer, without crowding them, working in batches if need be. Cook the cake cubes, turning them occasionally, until well browned, 6 to 8 minutes. Transfer the radish cakes to a plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onion, garlic, and green onions and cook, stirring occasionally, until the vegetables start to wilt, about 1 minute. Add the bean sprouts and cook 1 minute more. Move the vegetables to the side of the skillet and pour the eggs in the center. Let the eggs set for about 30 seconds without stirring, and then scramble them into the vegetables. Return the browned radish cakes to the pan and add the kecap manis, soy sauce, and salt. Cook, tossing almost constantly, until everything is heated through, about 1 minute. Stir in the cilantro and serve the Singapore carrot cake hot.

SINGAPORE "CARROT CAKE"

Steps:

• Make and steam cake:
• Oil bottom and side of a 9-inch round cake pan.
• Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
• Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
• Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
• Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
• Make stir-fry:
• Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
• Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
• Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.