Directions:
- Make and steam cake: Oil bottom and side of a 9-inch round cake pan.
- Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
- Heat wok over high heat until a drop of water evaporates instantly. 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.
- 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.
- 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.
- Make stir-fry: 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. Cut cake into 1/2-inch cubes.
- Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
- Heat dried wok over high heat until a drop of water evaporates instantly. 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.) 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. Serve with additional sambal oelek.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.76 Kcal (3097 kJ) | ||
| Calories from fat | 97.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 7459.6mg | 311% | |
| Potassium | 257.63mg | 5% | |
| Total Carbs | 135.46g | 45% | |
| Sugars | 79.54g | 318% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 22.61g | 45% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 25.2mg | 140% | |
| Calcium | 463.2mg | 46% | |
| Amount Per 100 g | |||
| Calories | 172.96 Kcal (724 kJ) | ||
| Calories from fat | 22.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 17% | |
|---|---|---|---|
| Cholesterol | 43.49mg | 62% | |
| Sodium | 1744.13mg | 311% | |
| Potassium | 60.24mg | 5% | |
| Total Carbs | 31.67g | 45% | |
| Sugars | 18.6g | 318% | |
| Dietary Fiber | 0.57g | 10% | |
| Protein | 5.29g | 45% | |
| Vitamin C | 1.4mg | 10% | |
| Iron | 5.9mg | 140% | |
| Calcium | 108.3mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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