Carrot Cake (Fried, White) - Soy Free

Ingredients

• 1 lb 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)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking tray. Peel the 1 lb 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 1-inch 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 12-inch non-stick skillet over medium-high heat, approximately 375°F (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 1-inch 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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