Carrot Cake

Savor the unique flavors of this light and fluffy carrot cake, made with fresh daikon and a hint of spring onion. Ideal for a cozy weeknight dinner or a delightful brunch with friends.

• 200 grams white radish (daikon)
• 150 grams rice flour
• 50 grams cornstarch
• 500 ml water
• 1 teaspoon salt
• 2 tablespoons oil
• 2 eggs beaten eggs
• 2 tablespoons chopped spring onions

Method

1. 1

   In a large bowl, mix the grated white radish, rice flour, cornstarch, water, and salt until smooth.

2. 2

   Pour the mixture into a greased steaming tray and steam for about 20-25 minutes until set.

3. 3

   Once steamed, let the mixture cool before cutting it into bite-sized cubes.

4. 4

   Heat oil in a frying pan over medium heat, then add the cubed carrot cake and fry until golden brown on all sides.

5. 5

   Pour the beaten eggs over the fried carrot cake and cook until the eggs are set and slightly crispy.

6. 6

   Garnish with chopped spring onions and serve hot with soy sauce or chili sauce.