🇸🇬 SingaporeCatalog recipe
Steamed rice-and-radish cake cubes fried hard until crackling outside, folded through egg and preserved radish — ordered 'white' for delicate or 'black' bathed in sweet dark soy.
For 4 servings.
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Simmer the grated radish in the water until translucent and soft, about 10 minutes; keep both the radish and its cooking liquid.
Whisk the rice flour and cornstarch into a smooth slurry, then stir it into the hot radish and liquid until it thickens into a heavy porridge.
Pour into a greased pan and steam over briskly boiling water until firm and fully set, about 25 minutes; cool completely, ideally overnight, before cubing.
💡 A cake cooled overnight cubes clean and fries crisp — warm cake just crumbles in the wok.
Fry the preserved radish and garlic in oil until fragrant, then add the cubed cake and press it hard against the pan, letting a crust build before flipping, about 8 minutes.
Push the cake aside, scramble the eggs, then fold everything together with the soy sauce, and sweet soy sauce for the black version.
Scatter spring onion over and serve hot, straight from the pan.
Teochew immigrants brought the technique of steaming a savoury rice-and-radish cake, then frying it to order, a habit that turned into one of the hawker centre's cheapest, most argued-over dishes. Regulars specify 'white', barely touched by soy, or 'black', bathed in a sweet dark caramel — a choice serious enough to have tested friendships. Despite the English name, no carrot is involved; it is a straight mistranslation of the radish inside.
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