Radish Cake (Chai Tow Kway) - Dairy & Nut Free

Ingredients

• 1 pound Daikon Radish
• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 cups Water
• 1/4 cup Preserved Radish (Chye Poh)
• 2 cloves Garlic
• 2 large Eggs
• 1 tablespoon Soy Sauce
• 2 tablespoons Vegetable Oil
• 2 tablespoons Green Onions

Instructions

1. 1Peel the 1 pound of Daikon Radish and grate it into a large bowl.
2. 2In a separate medium bowl, whisk together the 1 cup of Rice Flour, 1/4 cup of Tapioca Starch, and 2 cups of Water until the mixture is completely smooth, with no lumps.
3. 3Add the grated daikon radish to the flour and water mixture and stir everything together until it is smooth. Pour this mixture into a greased 8x8 inch square baking pan. Cover the pan tightly with foil and steam over medium-high heat for 30 to 40 minutes, or until the radish cake is firm to the touch and a toothpick inserted into the center comes out clean. Let the radish cake cool completely in the pan for at least 1 hour, or until it is firm enough to handle, then cut it into 1-inch cubes.
4. 4While the radish cake is cooling, finely mince the 2 cloves of Garlic and the 1/4 cup of Preserved Radish (Chye Poh).
5. 5Heat 2 tablespoons of Vegetable Oil in a large 12-inch non-stick skillet or wok over medium-high heat (350°F / 175°C). Add the minced garlic and preserved radish and stir-fry for 1 to 2 minutes until they are fragrant, being careful not to burn them.
6. 6Add the cooled 1-inch cubes of radish cake to the skillet. Stir-fry gently for 5 to 7 minutes, until the cubes are lightly browned on the edges and heated through.
7. 7Push the radish cake cubes to one side of the skillet. Crack the 2 large Eggs into the empty space and cook, scrambling them with your spatula until they are just set. Mix the scrambled eggs into the radish cake cubes.
8. 8Drizzle the 1 tablespoon of Soy Sauce over the mixture in the skillet and stir to combine everything evenly. Garnish with the 2 tablespoons of chopped Green Onions just before serving.

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