Singapore “Carrot Cake”

Despite its name, Singapore “Carrot Cake” does not actually contain carrots. It is made from radish, which is known as “white carrot” in some Asian countries.

This is non vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Singapore “Carrot Cake”

Cooking Method: Steaming, Stir-frying Cuisine: Chinese, Singaporean Courses: Anytime, Asian Cuisine, Street Food Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Rice Flour
• 1.5 cup Water
• 1 cup Carrots
• 2 piece Chinese Sausage
• 2 large Eggs
• 2 clove Garlic
• 2 stalk Spring Onions
• 2 tablespoon Soy Sauce
• 1 tablespoon Fish Sauce
• 1 teaspoon White Pepper
• 2 tablespoon Vegetable Oil

Instructions

1. In a mixing bowl, combine rice flour and water to make a smooth batter.
2. Steam the batter for 20 minutes until set. Let it cool and cut into small cubes.
3. Heat vegetable oil in a wok or frying pan. Add minced garlic and stir-fry until fragrant.
4. Add Chinese sausage and stir-fry until slightly crispy.
5. Add carrots and continue stir-frying until they soften.
6. Push the ingredients to one side of the pan and crack in the eggs. Scramble the eggs until cooked.
7. Add the rice cake cubes to the pan and mix well with the other ingredients.
8. Season with soy sauce, fish sauce, and white pepper. Stir-fry for another 2-3 minutes.
9. Garnish with chopped spring onions and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.