In this carrot cake (black, small, S$4.00, about US$3 at the time) the namesake daikon, blended with rice flour and steamed, has been broken into small bites; most kept a relatively soft texture even after being stir-fried. At other stalls carrot cake may retain many larger, firmer chunks or take on a crispy-eggy texture.
Huat Huat
Makansutra Gluttons Bay, stall 01-15F, Singapore
(From a summer 2010 visit)
