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Red & White Steamed Radish Cake

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70 min

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20 min



Rice Flour
180 g
Tapioca Flour
40 g
Chicken Stock
(or Vegetable Stock)
600 ml
White Radish
300 g
20 g
20 g
Cooking Oil
1 tbsp
Red Food Colouring
1 tsp

How to cook

Step 1

  • In a large bowl, mix rice flour and tapioca flour together.

Step 2

  • Warm the chicken stock, when cooled, add into the flour mixture. Mix well till no lumps in the mixture.

Step 3

  • Bring a pot of water to boil, cook the grated radish till translucent. Drain and set aside to cool.

Step 4

  • Add 1 tbsp cooking oil to a cooking pan. When hot, add minced garlic and shallot. Fry till golden brown.

Step 5

  • Add flour batter, fry on low heat. Stir continuously.

Step 6

  • Add cooked radish to the mixture. Stir to mix well.

Step 7

  • When the batter thickens, turn off the heat.

Step 8

  • Separate the batter into two equal portions. Mix red food colouring into one of them.

Step 9

  • Pour each batter mixture into a 6-inch tin. Steam for 30mins over high heat and another 30 mins over medium heat. When it’s done, leave the cover on for another 30mins before removing.

Step 10

  • Allow the steamed carrot cake to cool before slicing.

Forming of Singapore flag

  • Using the remaining radish, cut out shapes of the crescent and stars with a mould.
  • Arrange the sliced pieces of the carrot cake to form the Singapore flag
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