Fried Carrot Cake

Homemade fried carrot cake for lunch? Yep, it’s totally possible. Work your inner masterchef and fry up your very own plate of savoury (or sweet) carrot cake!

Ingredients (serves 2)

Carrot Cakes
100g rice flour, sifted
1 tsp tapioca flour
1 tsp wheat flour
150ml water, room temperature
200g Japanese white radish (daikon), finely grated
150ml water, boiling
1/4 tsp fine sea salt
6 tbsp lard or vegetable oil
6 cloves garlic
75g preserved turnip (chai poh), soaked in warm water for 10 minutes and drained
2-4tbsp dark, sweet soy sauce
4 eggs
Spring onion, chopped, for garnishing
Sambal belacan (optional)

Method

1. Mix the rice flour, tapioca flour, wheat flour, and room temperature water in a metal bowl. In a separate bowl, blanch the finely grated radish lightly by pouring the boiling water over it. Combine both mixtures in the metal bowl.
2. Add the sea salt and set the metal bowl over a pot of boiling water, stirring until it thickens into a smooth, sticky paste.
3. Grease a shallow dish with vegetable oil and pour the paste into the dish. Steam over medium-high heat for 20 minutes, or until cooked and almost firm.
4. When fully cooled, cut the radish cake into small cubes.
5. Melt 3 tablespoons of the lard in a wok (or frying pan) over high heat. When the lard is hot, fry the radish cakes until crispy around the edges. If you love your carrot cake very crispy, press on them with the spatula.
6. When the radish cakes are browned but not yet charred, remove from the pan and set aside.
7. Add the remaining lard to the frying pan. While the lard is heating up, beat the eggs with 1-2 tablespoons of dark soy sauce and set aside. Then fry the garlic and preserved turnip on high heat until fragrant.
8. Toss the radish cakes back into the pan and add 1-2 tablespoons of dark soy sauce. Spread out the ingredients evenly around the pan and pour the beaten egg mixture over.
9. Scramble the radish cakes and roughly chop them into smaller pieces with your spatula.
10. Serve with sambal belacan. Garnish with spring onions. 
    

Alternative Versions
- If you prefer the more savoury white version, replace the dark soy sauce with fish sauce and wait for the egg to set before scrambling.

- For the spicy carrot cake, fry the cakes directly with sambal in step 9.

Rather head out and buy a packet instead? Check out our list of best fried carrot cake in Singapore.

Read more about Singapore’s local cuisine at www.YourSingapore.com.

Thanks to The Peranakan Shop for the lovely Peranakan-style plates featured in our photo shoot!