Ingredients with Measurements:
- 500g rice flour
- 1 tbsp tapioca flour
- 750ml water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 500g daikon radish, peeled and grated
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp salt
- 1/2 tsp white pepper
- 2 eggs, beaten
- 200g pickled mustard greens, chopped
- 2 tbsp vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Steamer
- Wok or large frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, tapioca flour, and water. Mix well until smooth.
2. In a wok or large frying pan, heat 2 tbsp of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add grated daikon radish to the wok and stir-fry for 5 minutes until the radish is slightly softened.
4. Add soy sauce, dark soy sauce, salt, and white pepper to the wok. Stir-fry for another 2 minutes.
5. Pour the radish mixture into the mixing bowl with the rice flour mixture. Mix well until combined.
6. Add beaten eggs to the mixture and stir well.
7. Grease a steamer with vegetable oil and pour the mixture into the steamer. Steam for 30 minutes or until cooked through.
8. Once the steamed cake is cooled, cut it into small pieces.
9. In a wok or large frying pan, heat 2 tbsp of vegetable oil over high heat. Add the steamed cake pieces and stir-fry for 5 minutes until lightly browned.
10. Add chopped pickled mustard greens to the wok and stir-fry for another 2 minutes.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 54g
Protein: 7g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch.
- Daikon radish can be substituted with turnip or carrot.
- Pickled mustard greens can be substituted with other pickled vegetables such as pickled cucumber or pickled radish.
Variations:
- Add chopped scallions or Chinese chives to the mixture before steaming.
- Add diced Chinese sausage or bacon to the wok when stir-frying the steamed cake pieces.
Tips and tricks:
- Make sure the rice flour mixture is well mixed before adding the radish mixture.
- Grease the steamer with vegetable oil to prevent the steamed cake from sticking.
- Use a spatula to gently loosen the steamed cake from the steamer before cutting it into pieces.
Storage instructions:
Store leftover Chai Tow Kway in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Chai Tow Kway in a microwave or steamer until heated through.
Presentation ideas:
Serve Chai Tow Kway on a plate or in a bowl.
Garnishes:
Garnish with chopped scallions or Chinese chives.
Pairings:
Pair Chai Tow Kway with a hot cup of Chinese tea.
Suggested side dishes:
Serve Chai Tow Kway with a side of stir-fried vegetables or a bowl of soup.
Troubleshooting advice:
- If the steamed cake is too soft, add more rice flour to the mixture.
- If the steamed cake is too hard, add more water to the mixture.
Food safety advice:
- Make sure the daikon radish is thoroughly washed and peeled before grating.
- Store leftover Chai Tow Kway in the refrigerator and consume within 3 days.
Food history:
Chai Tow Kway is a popular street food in Singapore and Malaysia. It is also known as fried carrot cake.
Flavor profiles:
Chai Tow Kway has a savory and slightly sweet flavor with a soft and chewy texture.
Serving suggestions:
Serve Chai Tow Kway as a main dish for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Singaporean