Carrot Cake (Fried, White) - Soy Free

Ingredients

• about 450 g White Radish
• 1 cup Rice Flour
• 2 tablespoons Tapioca Starch
• 1.5 cups Water
• 3 cloves Garlic
• 3 large Eggs
• 2 tablespoons Preserved Radish (Chye Poh)
• 1 tablespoon Fish Sauce
• 3 tablespoons Vegetable Oil
• 2 tablespoons Soy-Free Chili Sauce (for serving)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Grease a 22.86 × 33.02 cm baking tray. Peel the about 450 g of White Radish and grate it. In a large bowl, combine the grated radish with 1 cup of Rice Flour, 2 tablespoons of Tapioca Starch, and 1.5 cups of Water. Mix thoroughly until you have a smooth batter.
2. 2Pour the batter into the greased baking tray. Steam the mixture in the preheated oven for 25-30 minutes, or until the center is firm to the touch and a toothpick inserted comes out clean. Allow the steamed radish cake to cool completely in the tray, which should take about 30 minutes. Once cool, cut the radish cake into 2.54 cm cubes.
3. 3Mince the 3 cloves of Garlic. Finely chop the 2 tablespoons of Preserved Radish (Chye Poh).
4. 4Heat 3 tablespoons of Vegetable Oil in a large wok or a 30.48 cm non-stick skillet over medium-high heat, approximately 190°C. Add the minced garlic and the chopped preserved radish. Stir-fry for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
5. 5Add the 2.54 cm cubes of radish cake to the wok. Stir-fry for 5-7 minutes, turning occasionally, until the cubes are lightly browned and slightly crispy on the edges.
6. 6Push the radish cake cubes to one side of the wok. Crack the 3 large Eggs into the empty side of the wok. Lightly scramble the eggs until they are just set, which should take about 1-2 minutes.
7. 7Gently mix the scrambled eggs with the radish cake cubes. Drizzle the 1 tablespoon of Fish Sauce over the mixture. Stir-fry everything together for another 2-3 minutes until well combined and heated through.
8. 8Serve the carrot cake hot, with the 2 tablespoons of Soy-Free Chili Sauce on the side for dipping.

Substitutions

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