Singapore "Carrot Cake"

Ingredients

• 1 pound daikon radish chinese (also called radish or luo bo)
• 6 large eggs 
• 0.5 cup cilantro leaves fresh loosely packed
• 2 tablespoons garlic chopped
• 2 cups rice flour sweet finely (not ; an Asian brand such as Erawan)
• 2 teaspoons salt 
• 0.3 cup spring onion chopped
• 1.5 teaspoons sriracha for serving (Southeast Asian chile sauce)
• 0.3 cup soy sauce sweet thick (Indonesian soy sauce)
• 7 tablespoons vegetable oil 
• 2 cups water 
• 1 teaspoon pepper white

Equipment

• food processor
• bowl
• frying pan
• paper towels
• knife
• whisk
• wire rack
• plastic wrap
• cake form
• wok
• cutting board
• oven mitt

Directions

1. Oil bottom and side of a 9-inch round cake pan.
2. Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
3. Heat wok over high heat until a drop of water evaporates instantly.
4. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
5. Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
6. Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
7. Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels.
8. Cut cake into 1/2-inch cubes.
9. Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
10. Heat dried wok over high heat until a drop of water evaporates instantly.
11. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.)
12. Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top.
13. Serve with additional sambal oelek.