Style2: Chinese Carrot Cake - Stir Fried

Ingredients for Steam Carrot Cake:
Shredded White Raddish approximately 600g
Shredded Carrot 100g
Rice Flour 300g
Wheat Starch/Tapioca Starch 80g
Chai Po 1 tbsp
Sugar 2 tsp
Salt 1 tsp
Chicken Stock Powder 1 tsp
Water approximately 1litre, if u like it softer add slightly more water up to abt 1.2 litre.

Ingredients for Stir Fried Carrot Cake for 1-2 Serving
Steamed Carrot Cake
Chai po 1 tbsp
Mince Garlic 1 tbsp
Sugar 1 tbsp
Sweet Dark Soy Sauce 2-3 tbsp
2-3 Egg
Oil 4 tbsp

Process
1. Cook the shreded white raddish and carrot in the 1 litre of water.
2. Drain & retain the raddish water.
3. Let the raddish water cool down before mixing in all the rest of the ingredient.
4. Double boil the batter till it slightly thicken.
5. Grease oil on the baking tin or tray, pour in the batter.
6. Steam on high heat for 45 min to 1hr
7. Let cool and cut into smaller pieces.
8. Heat oil, fry the chai po & garlic till brown. Add in sugar continue to brown slightly further.
9. Add in coarsely cut carrot cake, add in slightly more oil if required.
10. Add in the eggs continue to fry till eggs are cooked.
11. Add in the sweet dark soy sauce, fry till it turn a little crispy.
12. Garnish with spring onion and serve.