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,
[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]
300 gm rice flour
450 ml water
- Peel and finely grate carrots.
- Combine rice flour with water, mix until batter is smooth. Set aside.
- Heat some oil, fry carrots at medium heat until soft [about 5-10 minutes].
- Add in the seasoning to taste, stir fry to mix well. Add in water, stir and bring to boil. Simmer for several minutes.
- Gradually add in the rice flour mixture, continue stirring as you add the mixture. Stir until the mixture thickens.
- 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.
- Allow to cool before removing cake. Cut cake into desired shapes.
- 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.
- Serve with dipping sauce or any chilli sauce of your choice.
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