Carrot Cake

From Daily Food Adventure Fried Carrot Cake aka Chai Tow Kway
Ingredients:
180 g rice flour
20 g cornstarch
300 mL water
800 g daikon radish (this is the mass when peeled)
1 tsp salt

Method:

• In a large colander, shred daikon with grater/food processor and mix with salt. Let sit for a few minutes, then squeeze to remove excess liquid. The salt is optional here since the daikon I used was quite bitter. If you decide not to use the salt here add 1/4 tsp salt to the batter with the flours.
• Add rice flour and cornstarch to daikon, then gradually pour in water, mixing well.
• Pour mixture into a saucepan (preferably non-stick) and stir constantly on a low-medium heat until the batter thickens into what looks like a very sticky but pliable dough. The more you cook it at this stage, the less time it will need for steaming, but be careful not to overcook it since you still need to be able to flatten it in your steaming pan.
• Place the mixture into a greased cake tin and use a wet spatula to flatten and smooth the surface evenly.
• Steam on a high heat for 20-30 minutes unti cooked through. steaming time will vary depending on size of tin. Let cool completely, preferably in the fridge.
• Slice into 1 cm-ish cubes with a very sharp knife. I find the best way to cut his is to make a small slice through one edge, then run the knife through the cake in one swift motion. Ready to be cooked!

From Jeroxie
Ingredients:
300g of shredded radish
450ml of water
240g of rice flour

Method:

• Grate the radish, add 100mL water and a pinch of salt to it and bring to a boil.
• Use the remaining water to mix in the rice flour, 1 tsp of salt, sugar and mix very well and until no lumps
• Combine both mixture and preserved radish and stir well to achieve a uniform consistency. Pour the mixture into a metal container. I used a round cake tin.
• Steam under boiling water for approximately 30minutes or until the cake is set.
• Allow the cake to cool then remove the it from its container.
• Cut into small cubes

From Ediblyasian.info
Chai Tow Kway 菜头粿 (Fried Carrot Cake)
Ingredients A:
200g rice flour
550ml water
200g radish (shredded)
1 tsp salt

Ingredients B:
1 tbsp chopped garlic
1 tbsp chili sauce
3 tbsp fish sauce
3 beaten eggs
chopped spring onion, chopped coriander leaves and pepper to taste

Method :

• Ingredients A: Mix rice flour in 200ml water and combine well. Boil shredded radish and salt in remaining water. Pour in rice flour mixture and stir well to make batter.
• Pour batter into 23cm square baking tray. Steam for 30 minutes till carrot cake is cooked. Allow to cool before cutting into pieces.
• Ingredients B: Heat frying pan till hot then pour in 4 tbsp oil. Heat oil till hot. Add 500g steamed carrot cake.
• Quickly cut carrot cake into small pieces using frying ladle. Pan-fry till both sides are golden-brown. Push carrot cake aside and leave a hole in middle.
• Pour in 3 tbsp oil. Add chopped garlic and chili sauce. Stir-fry thoroughly while adding fish sauce. Slowly drizzle beaten eggs over carrot cake Continue to pan-fry till both sides are golden-brown.
• Transfer to serving dish. Sprinkle with chopped spring onion, chopped coriander leaves and pepper. Serve hot.