Nuffnang Ads

Followers

Wednesday, September 24, 2014

EZ Fried Carrot Cake [Chai Tow Kuih]

White carrots were very cheap at the supermarts.  Traditional fried carrot cake is always my favourite kuih from the Kuih stall.  They are deep fried until golden brown and the edges are especially crispy and fragrant but not that authentic cos' you don't get to taste the carrots in it.  Most times you don't see the shredded carrots.
This recipe is a very easy recipe using just carrots and rice flour with seasoning.  Here, I pan fry the cakes instead of deep frying.  You can cut the cake into rectangles or squares.   Serve with a home-made dipping sauce, it just as satisfying,
Recipe Source for Fried Carrot Cake - Eating China
Ingredients
[makes about 10-12 servings]
600 gm grated white carrot - squeeze out carrot juice
400 ml water
1-1.5  tbsp sugar
1 tbsp salt 
1/2 tbsp white pepper
some vegetable oil [1-2 tbsp]
Combine Together
300 gm rice flour
450 ml water
  1. Peel and finely grate carrots.
  2. Combine rice flour with water, mix until batter is smooth.  Set aside.
  3. Heat some oil, fry carrots at medium heat until soft [about 5-10 minutes].
  4. Add in the seasoning to taste, stir fry to mix well.  Add in water, stir and bring to boil.  Simmer for several minutes.
  5. Gradually add in the rice flour mixture, continue stirring as you add the mixture.  Stir until the mixture thickens.
  6. Scoop mixture into a lightly greased baking tray [about 7-8"], smooth the surface a little.  Steam over high heat for 40 minutes or until cooked through.
  7. Allow to cool before removing cake.   Cut cake into desired shapes.
  8. Heat some oil in a non stick pan, pan fry cake pieces until golden brown are crispy on both side.  You can deep fry the cakes too.
  9. Serve with dipping sauce or any chilli sauce of your choice.
Dipping Sauce
1 tbsp Miso paste or fine Taucheong
4-5 tbsp sugar
1 -2 tsp grated garlic [omit if for strict religious vegetarian diet]
2 tbsp light soy sauce
1/2 tbsp white rice vinegar [optional]
2 tbsp tomato sauce
1/2 tbsp chilli boh or chilli powder [1 tbsp for spicy version]
1.5 tbsp glutinous rice flour
1 cup water
  1. Combine all the ingredients well.
  2. Cook sauce over medium heat, stirring all the time until sauce thickens.
  3. Let it comes to a rolling boil and bubbly.
  4. Off heat and leave to cool before storing in glass jar.

17 comments:

Betty said...

Great any time. Thanks, Kimmy.Will try it out soon.

Madeline said...

Hi Kimmy, thanks for sharing ur recipe. It comes in at the right time for me as I have carrot n was searching for a recipe to use it up. My hubby loves to eat carrot cake but I hv not make any before. Usually buy fr dim sum store but there r not much the carrot in it. Going to try ur recipe tmr. May I know if we need to add in dried prawns like making yam cake to make it tastier?

Madeline said...

Oh Kimmy forgot to tell u I tried ur chicken vindaloo n my family gave a thumbs up. Thanks for sharing the recipe :)

Veronica Ng said...

Yummy!

Luv Sweet and Savory said...

Kimmy, I'm too lazy to make steam yam cake or carrot cake. Wished I could sample some of your fragrance pan fried carrot cake :D

Jeannie Tay said...

That looks so homey and yummy, my favorite! Especially if cut into smaller pieces and fried with chai por, eggs and beans sprouts! Just thinking of it makes me salivate!

mettateoh said...

I think you made a typing error-cant be 12 tbsp of pepper. Is it 1/2 tbsp? Thanks for the recipe which is suitable for those who are vegetarian. Other recipes usually have dried shrimps/roast pork/sausage.

Kimmy said...

Hi Betty, you're welcome. I'm still thinking of it. Didn't get to eat to my heart's content, cos' the others are quick. I'll be making it again.

Kimmy said...

Hi Madeline, this is a very simple carrot cake recipe different from the Dim Sum outlet which have Chinese sausages, dried prawns and dried mushrooms. You can try adding dried prawns but make sure they are not too coarse. You may not be able to get smooth edges when you cut the cake.

Kimmy said...

Hi Madeline, glad that you tried the chicken vindaloo and happy with this dish. This is a healthy curry that is also yummy.

Kimmy said...

Hi Karen, this one is rather simple and easy to make. Okay, will keep some for you. I'll be making it again cos' didn't have enough this time.

Kimmy said...

Hi Jeannie, I thought about frying it like Kuih Kak [Fried Steamed Rice Cake] but I wasn't sure whether the family will like it. Maybe I will make some in the future. Should be good with all the condiments.

Kimmy said...

Hi Mettateoh, thanks for the highlight. Already update the typo-error. Yes this one is suitable for vegetarian diet. I hope to find some time to make it again soon as I'm on vegetarian diet until next week.

Cheryl - Bakingtaitai said...

Hi Kimmmy, my kids and I like Chai Tow Kueh, this recipe seems simple and good. Have bookmarked it to try it. Thanks for sharing. Have a great weekend!

Kimmy said...

Hi Cheryl, glad to hear your kids love Chai Tow Kuih. These days children are not expose to many traditional snacks we used to enjoy. Do make them and enjoy.

Phong Hong said...

Kimmy, this is one of my grandma's favorite kueh. She used to buy it in town when I was a little girl.

Kimmy said...

Hi Phong Hong, home-made chai tow kuih has more carrots in it. Some of those sold at the markets are not fried carrot cake. It is called 'Kiam Kuih' made like carrot cake.

Nuffnang Ads

Blog Archive