Fried Carrot Cake (Veganized)

The asian version of carrot cake is a savoury dish made of rice/tapioca flour and radish/daikon that is steamed, cooled/chilled, then fried with toppings. 
Contrary to the name, there is no carrot in here, just a dish we grew up calling ‘carrot cake’ or ‘chai tow kway’. The steamed carrot cake was springy and fried with a generous portion of salted radish/turnip bits and minced garlic. The portion looks a little small, but it was just the right amount, actually.. more like ‘carb central’ :) Tastewise, the dish could afford to be a little less salty (perhaps from the salted radish/turnip) and oily, as it ended feeling heavy and a little hard to digest after. Having said this, I’m glad traditional hawker fare the likes of this is available readily for vegans as the non-vegan version typically contains lard and egg. As Time’s Vege is a vegetarian restaurant and I wasn’t sure if it would be served with egg, I added comments in my delivery not to include it. I do like several other dishes from Time’s Vege and because of the standard of the other dishes, I would try this again but only after a few months.

Flavourful! All the food here is affordable. Comfortable environment.