Singapore fried carrot cake is a savory dish made of steamed radish/turnip cake cut into cubes and stir-fried with eggs and seasonings. A popular hawker fare that you can make at home.
Line the base of the pan you are going to steam the cake in with a parchment paper. It's easier to take it out later. Bring 480 gr water to a boil. Add daikon and lower the heat to simmer and cover and cook for 5 minutes until daikon is soft. Take the daikon out. Measure out 480 gr of liquid and discard the rest
While daikon is cooking, mix rice flour, cornstarch, and tapioca starch with 220 gr of water in a large wok or skillet. Stir until you get a smooth batter. Don't turn on the heat yet. We're still waiting for the daikon to cook
Bring water in the steamer to a boil while waiting. Once the daikon is cooked, measure out the liquid from cooking the daikon to get 480 gr (or close to 500 ml) and pour it into the flour mixture. Turn on the heat on low-medium and keep stirring. Add boiled daikon and keep stirring until the batter starts to get creamy and heavier and thickened but not too thick that it's hard to stir. Remove from the heat
Transfer the thickened batter this into a round or square pan lined with a parchment paper (it's easier to unmould later) and use a spatula to smooth the surface. Steam over high heat for 50 minutes or until skewers inserted in the middle of the cake comes out clean. The cake may still appear to be soft, but will firm up considerably once it cools down
Let it cool down completely until the next day for the best result. Cut into cubes and get ready to fry the carrot cake
Fried carrot cake:
Mix the seasoning ingredients and set aside. Cut the carrot cake into about 1-inch cubes. Preheat a large wok/skillet on high heat. Add 1 Tbsp of lard/cooking oil. Add the carrot cake in one single layer and fry until crispy and a thin crispy crust forms and then flip to the other side until lightly golden and slightly crusty. Add another 1 Tbsp of lard/oil and add the garlic and chai poh and stir-fry briefly for until fragrant, about 1 minute
Pour the beaten eggs over the carrot cakes and leave it for a while. Do not stir for about 10 seconds. When you see the eggs start to solidify at the bottom, flip it over and cook the other sides and drizzle with last tablespoon of lard/oil. Add seasonings and stir to mix everything. Add the sprouts and stir fry for another 10-15 seconds or until the sprouts are heated through but still crunchy and not wilted
Turn off the heat. Dish the fried carrot cake up into serving platters and serve immediately