Singapore "Carrot Cake"

Singapore "Carrot Cake"
Photo by Romulo Yanes


  • 6 large eggs
  • 2 tablespoons garlic
  • 1 teaspoon white pepper
  • ¼ cup ketjap manis or thick soy sauce
  • 1 pound daikon (also called Chinese radish or luo bo)
  • 7 tablespoons peanut or vegetable oil
  • ½ cup fresh cilantro sprigs
  • + 6 more ingredients
    • 1 ½ teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce)
    • well-seasoned 14-inch flat-bottomed wok with lid
    • 3 scallions
    • 2 cups water
    • 2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)
    • 2 teaspoons salt

Oil bottom and side of a 9-inch round cake pan. Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid. 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. Whe...

View full recipe at Epicurious


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