Name: Singapore "Carrot Cake"
Cook time: 35 min
Total time: 11 1/2 hr
Yield: 6 servings
Ingredients: 1 pound daikon (also called Chinese radish or luo bo); 7 tablespoons peanut or vegetable oil; 2 teaspoons salt; 1 teaspoon white pepper; 2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan); 2 cups water; 6 large eggs; 2 tablespoons chopped garlic; 1/4 cup ketjap manis (Indonesian sweet soy sauce) or thick soy sauce; 1 1/2 teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce) plus additional for serving; 3 scallions, chopped (1/4 cup); 1/2 cup loosely packed sprigs fresh cilantro; a well-seasoned 14-inch flat-bottomed wok with lid

Overhead shot of the dish in a white bowl styled with a Chinese soup spoon and chopsticks.

Photo by Romulo Yanes

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and "cake" refers to the way the rice flour binds the ingredients.

Recipe notes

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