Black And White Carrot Cake Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated radish, rice flour, water, and salt to make the batter.
• STEP 2.Heat oil in a pan and add garlic and preserved radish. Stir-fry until fragrant.
• STEP 3.Add the radish batter to the pan and cook over medium heat, stirring constantly.
• STEP 4.Once the batter thickens, push it to one side of the pan and crack eggs on the other side.
• STEP 5.Scramble the eggs and mix them with the radish batter.
• STEP 6.For black carrot cake, add sweet soy sauce and continue cooking until well combined.
• STEP 7.For white carrot cake, skip the soy sauce and cook until the batter is crispy.
• STEP 8.Serve the black or white carrot cake hot with spring onions and chili sauce.

Cooking Tips

• Grate the radish finely for a smoother texture in the carrot cake.
• Stir-fry the preserved radish until it becomes slightly crispy for added texture.
• Adjust the sweetness and saltiness by adding more or less soy sauce.

Storage and Serving

• Store leftover carrot cake in an airtight container in the refrigerator.
• Reheat the carrot cake in a pan or microwave before serving.
• Serve the carrot cake hot with spring onions, chili sauce, and a side of fried eggs.