Carrot Cake

1. Mix grated radish and 25ml water in a pan.
2. Put 1 cup water in Inner Pot of Ninja Foodi & Pressure Cook on HI for 10 minutes. Quick release. Set aside and allow it to cool.
3.  Mix the rice flour, water and salt until well combined, making sure there is no lumps.
4. Add the rice flour solution to the cooled grated radish. Stir and mix it well. The mixture will look like a watery coleslaw. Put back in NF and pressure cook HI for 25 minutes followed by Natural Release.
5. Take out and cool completely (Pauline kept in the fridge overnight )
6. 

• Steamed carrot cake (take out 30 minutes before cooking )
• 2 tbs coconut oil
• 3-4 tbs chye poh (preserved turnip)
• 3 eggs, lightly beaten
• 3 cloves of garlic, finely chopped
• 1/2 tsp sambal chilli
• 2 tsp fish sauce
• white pepper, to season
• 2 stalk spring onion, sliced finely

Method: 

1. Cut the carrot cake to small pieces. Heat NF saute HI, once heated, add 2 tbsp coconut oil and fry the carrot cake till golden brown and crispy.
2. Reduce the heat to medium. Add the garlic and chye poh and fry till fragrant. Add more oil if needed.
3. Add the fish sauce, pepper and sambal. Fry till the carrot cake is well coated.
4. Pour the beaten eggs onto the carrot cake and allow it to set slightly before flipping over.
5. Top with chopped spring onions and serve immediately.
6. Enjoy! 

Images by Pauline Lim Smith