Dairy-Free & Egg-Free Carrot Cake (Fried)
Savoury Fried Carrot Cake (Chai Tow Kway) without any dairy or egg. Rice flour and radish are steamed, then stir-fried with preserved radish, garlic, and soy sauce.
Ingredients
- 1 cup Rice flour
- 1/4 cup Tapioca starch
- 1.5 cups Water
- 2 cups White radish (daikon), grated
- 4 tablespoons Vegetable oil
- 4 cloves Garlic (minced)
- 1/4 cup Preserved radish (chai poh), rinsed and chopped
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Fish sauce (dairy-free)
- 1 tablespoon Chili paste (dairy-free)
- 2 stalks Scallions (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Combine rice flour, tapioca starch, and water in a bowl. Mix well. Add grated radish and mix until smooth.
- 2Pour mixture into a greased pan and steam for 30-40 minutes, or until set. Let cool completely, then cut into cubes.
- 3Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and preserved radish and cook until fragrant.
- 4Add carrot cake cubes and cook until golden brown and crispy on all sides.
- 5Stir in soy sauce, dark soy sauce, fish sauce, and chili paste. Cook until heated through.
- 6Garnish with scallions and serve immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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