Singapore Fried Carrot Cake 菜头粿

I love Fried Carrot Cake and recently my girl too got hooked to it.  I love it with black sauce and a lot of chai poh.

These days, getting a good one is hard to come by.  One of the stalls I visited often is at Kovan as I like mine a little charred and yet sweet. 

Thus for this month AFF event, I decided to try my hand at this.  

I pick the recipe from Recipes are simple and was surprised that the blog owner is actually a Non-Singaporean and non-Chinese.  

Learning experience: 

The texture is good.  But I think I need to source for a sweeter dark sweet sauce as mine seems to lack that sweetness.  

Source

For the steamed carrot cake:

What you need:

180g rice flour

40g tapioca flour

2½ cups Concentrated Chicken Stock 

300g grated white radish/daikon

1 tsp salt 

2 tsp minced garlic

Method:

Peel and grate white radish finely.

Boil a pot of water and add in shredded radish.  Boil until it is translucent in colour (approx 4 mins).  Remove and strain.  Set aside.

Combine rice flour, tapioca flour and salt.

Add in chicken stock.  Stir until it becomes lump free.

Heat wok with a little oil and saute minced garlic until fragrant but not brown.

Add in flour mixture and then drained radish.

Stir well and remove from heat.

Get a steamer ready and pour the mixture into a steaming vessel.

Steam on medium heat for 1 hour or until carrot cake is set.

Remove, cool and then chill overnight.

For White Version  

1 tbsp minced garlic

1 tbsp chopped scallions/ spring onion ‘whites’

½ tbsp Pickled (Salted) Radish/Turnip- ‘Chai Poh’- Rinsed and drained

1 tbsp Red Chilly Sauce (not the overly sweet type)

1½ tbsp Thai fish sauce 

1½ tbsp light soy sauce

3 eggs

Garnish with spring onion

For Black Version 

1 tbsp minced garlic

1 tbsp chopped scallions/ spring onion ‘whites’

½ tbsp Pickled (Salted) Turnip- ‘Chai Poh’ - Rinsed and drained -for the black version this is optional  but we like it.

1 tbsp Red Chilly Sauce (not the overly sweet type)

3 tbsp dark sweet thick soy sauce

3 eggs

Garnish with spring onion

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.

Cheers!