Serious Eats: Recipes

Fried Radish Cake (Singapore Carrot Cake)

The other carrot cake. [Photograph: Yvonne Ruperti]

Notes: Mei cai, or Chinese preserved vegetables, have been fermented with a salt brine. Preserved turnip is a common choice for this dish, though I used a jar labeled as "vegetables". It can be purchased in packets or in jars in Asian supermarkets. If you can't find it, either omit or use a lesser amount of sauerkraut.

Though I give directions for baking the cake in a water bath, this recipe traditionally starts with a steamed cake, which you can do if you own a steamer basket large enough to hold an 8- or 9-inch cake pan. Pour the mixture into the pan, set in the steamer basket, and simmer gently until the cake is just firm.

Don't worry if the eggs and radish cake break apart while cooking—it doesn't have to be a cohesive omelette.

This recipe is adapted from Rasa Malaysia.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog,, or follow her on Twitter @yvonneruperti.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats