Singapore "Carrot Cake"

Serves: 4

Aurelia Collier

1 January 1970

Based on User reviews:

49

Spice

49

Sweetness

62

Sourness

42 mins

Prep time (avg)

5.1

Difficulty

Ingredients:

7 tbsps

Peanut

2 tsps

Salt

1 tsp

White Pepper

2 cups

Water

6 large

Egg

2 tbsps

Garlic (chopped)

1.5 tsps

Sambal Oelek

3

Scallions (chopped 1/4 cup)

1 cup

Cilantro (loosely packed sprigs fresh)

1

Special (equipment: a well-seasoned 14-inch flat-bottomed wok with lid)

Directions:

1

Make and steam cake: 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

3

Reserve any liquid

4

Heat wok over high heat until a drop of water evaporates instantly

5

Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side

6

When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes

7

Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes

8

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

9

Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil

10

Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary)

11

Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours

12

Wrap pan tightly with plastic wrap and chill at least 8 hours

13

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

14

Peel daikon, then shred in a food processor fitted with medium shredding disk

15

Reserve any liquid

16

Heat wok over high heat until a drop of water evaporates instantly

17

Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side

18

When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes

19

Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes

20

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

21

Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil

22

Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary)

23

Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours

24

Wrap pan tightly with plastic wrap and chill at least 8 hours

25

Make stir-fry: Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released

26

Blot with paper towels

27

Cut cake into 1/2-inch cubes

28

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

29

Heat dried wok over high heat until a drop of water evaporates instantly

30

Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side

31

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

32

(Cubes will soften and may stick to wok

33

Scrape brown bits from bottom of wok and continue stir-frying

34

) Add eggs to wok and stir-fry until eggs are just set, about 1 minute

35

Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top

36

Serve with additional sambal oelek

37

Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released

38