Singapore "Carrot Cake"

Name: Singapore "Carrot Cake"
Ingredients: 1 pound daikon (also called Chinese radish or; 7 tablespoons peanut or vegetable oil; 2 teaspoons salt; 1 teaspoon white pepper; 2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan); 2 cups water; 6 large eggs; 2 tablespoons chopped garlic; 1/4 cup; (Indonesian sweet soy sauce) or thick soy sauce; 1 1/2 teaspoons; or Sriracha (Southeast Asian chile sauce) plus additional for serving; 3 scallions, chopped (1/4 cup); 1/2 cup loosely packed sprigs fresh cilantro; a well-seasoned 14-inch flat-bottomed wok with lid

16 ingredients

10 steps

Ingredients

1 pound daikon (also called Chinese radish or
)
7 tablespoons peanut or vegetable oil
2 teaspoons salt
1 teaspoon white pepper
2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)
2 cups water
6 large eggs
2 tablespoons chopped garlic
1/4 cup
(Indonesian sweet soy sauce) or thick soy sauce
1 1/2 teaspoons
or Sriracha (Southeast Asian chile sauce) plus additional for serving
3 scallions, chopped (1/4 cup)
1/2 cup loosely packed sprigs fresh cilantro
a well-seasoned 14-inch flat-bottomed wok with lid

Directions

1

Oil bottom and side of a 9-inch round cake pan.
2

Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
3

Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
4

Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
5

Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
6

Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
7

Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
8

Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in
9

and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional
10

.