Ownself Make Carrot Cake

I have always loved carrot cake, radish cake, and it is the dish that I learned how to make in Sydney. In Singapore, we love to fry it with eggs and preserved radish, and drizzle a dark sweet caramel sauce over it. Resulting in glistening dark brown cubes of radish cake enrobed in egg and lard. Top with sambal belachan, chopped spring onions and you have a delicious breakfast or afternoon tea snack.

Here is my recipe for the steamed carrot cake and the second recipe is my recipe for frying it up!

600g grated Daikon radish
300g rice flour
30g tapioca flour
100ml fish sauce
600g water
300g scallops
1 tbs lard
6 dried shitake mushrooms, soaked in water and cut into small cubes
3 Yun cheong, cut into small cubes
2 lap cheong, cut into small cubes
2 cloves of garlic, chopped finely

In a wok, place the grated daikon radish with the water, fish sauce and scallops
let it come to a boil, then reduce heat and let simmer until the daikon radish is transluscent

In a separate pan, cook the lup cheong, mushrooms and yun cheong in lard for 5 minutes, then add the garlic and cook until light brown

Add the flours to the boiling mixture of radish and mix until it is incorporated, keep the heat on at low, add the mushroom sausage mixture and mix well
Place mixture into an oiled baking tin and steam for 40 minutes
remove from heat and let cool

Cut several slices of the carrot and chop them up roughly into cubes
add 1 tbs of lard (veg oil) into a hot pan and when lard has melted, add the cubes of carrot cake
Beat two eggs and add them to the pan of carrot cake
Mix the eggs in well with the carrot cake and allow it to set and cook
cut the carrot cake into quarters and flip over to brown the other side
Drizzle sweet caramel sauce over it and fry it for another 2 minutes, or if you prefer white carrot cake, omit the sauce

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