White (savoury) fried carrot cake (Chai tow kway)
White (savoury) fried carrot cake ingredients (makes 4 -6 portions as a main depending on how hungry you are)
500 grams mooli, cut into little cubes (as small as you can manage) or use a mandolin/food processor to grate this
You can use red radishes and carrots if you can’t get hold of mooli – see how to with this recipe)
2 teaspoons salt
½ teaspoon ground white pepper
2 cups of ground white rice flour
2 cups of warm water
2 tablespoons vegetable oil
For frying the carrot cake
Don’t forget that the measurements below are for cooking all the carrot cake. Make sure you adjust it accordingly if you’re not planning to use all of the carrot cake.
6 large eggs, beaten (add 1 tablespoon of fish sauce to the beaten egg)
2 tablespoons garlic, finely chopped
3-4 spring onions, sliced
2 tablespoons Japanese pink pickled ginger
1 red chilli, de-seeded and finely chopped
1-2 tablespoons of fish sauce
(optional) ½ red onion, fried
2-3 spring onions, finely chopped & for garnishing
(optional) coriander for garnishing
(Optional) chilli sauce for dipping
Making the carrot cake (you can prepare the rice cake in advance and freeze what you don’t use up)
Preheat your oven to 180 degrees Celsius.
Please make sure you have a dish for the carrot cake that will fit into a roasting tray 0 you’ll effectively be cooking your rice cake in a bain marie. Or if you have a steamer large enough, you can just steam the rice cakes.
Heat the 2 tablespoons of oil in a saucepan and add the mooli – fry this on a high heat for about 2-3 minutes. Add 2 teaspoon of salt and ½ teaspoon of white pepper. Turn the heat down and keep gently frying the vegetables for about 10 minutes, or until all the vegetables are soft. Remove from the heat.
In a mixing bowl, combine the rice flour and water and whisk until smooth. Add the radish mix evenly. Pour the cake mixture into a cake tin or try, seal it with aluminium foil and set it into another roasting tray. Pour boiling water up to at least half way up your baking dish and pop this into the oven to cook for 40-40minutes.
Your rice cake should be set – firm but not hard.
Remove the rice cake and allow it to cool before cutting into cubes.
Frying the carrot cake
Cut all the rice cakes into about 2 cm cubes.
In a fry pan or wok, heat 2 tablespoons of oil and add your cubed carrot cake. Fry the carrot cake, allowing some of the sides to brown and crisp up. Once you get some nice crispy edges to your fried carrot cake, add the chopped garlic, half of the spring onions and the pickled ginger and chillies.
If you’re not using a non-stick frying pan and find your carrot cake starting to stick, add a little more oil.
Pour your beaten egg mixture over the carrot cake and let it cook for a few seconds (like an omelette), before flipping sections of the carrot cake. Season your carrot cake with a little bit more salt/pepper or with fish sauce if you feel you need to.
Garnish with the remaining chopped spring onions/coriander and serve immediately with a saucer of hot chilli sauce or sweet soy sauce.