Singapore carrot cake (chai tow kway)

Step 1: Put 1 ⅛ lb white radish (daikon/mooli) in a pan with 100 ml of the ½ cup water, cover and cook over a medium heat for 8–10 minutes, until soft and translucent. Don't drain it; the radish juice flavours the cake.

Step 2: Whisk 7 oz rice flour, 2 tbsp tapioca starch, 1 tsp salt and ½ tsp ground white pepper with the rest of the 1 cup water until smooth. Add 1 tbsp vegetable oil.

Step 3: Pour the batter into the hot radish and stir over a low heat for 2–3 minutes, until it thickens to a heavy paste that pulls away from the pan.

Step 4: Scrape into an oiled 20 cm square tin and smooth the top. Steam over a high heat for 40 minutes, until a chopstick pushed into the centre comes out clean and the cake looks glossy and semi-translucent. Cool, then chill for at least 4 hours, ideally overnight.

Step 5: Turn out and cut into 2 cm cubes.

Step 6: Heat 4 tbsp vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Fry the cubes in one layer for 6–8 minutes, turning occasionally, until golden and crisp on most sides. A common mistake is moving them too often: let each side sit until it releases on its own.

Step 7: Push the cubes aside, add 4 garlic cloves and fry for 20 seconds until fragrant. Drizzle over 1 tbsp tamari (gluten-free soy sauce) (and 2 tbsp kecap manis for black carrot cake) and toss.

Step 8: Pour 3 eggs over the cubes in a thin layer and leave for a minute, until the egg sets on the bottom. Turn it over in sections and fry until golden on both sides, chopping it up loosely with the spatula.

Step 9: Scatter over 3 spring onions and serve hot with 2 tbsp chilli sauce.