This is taken from Lily Ng's blog. Thanks Lily.
about 500 gms radish - shred finely or use a food processor to cut
500 gms rice flour
4 tbsp tapioca flour
1 tsp salt
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tsp white pepper
about 750 ml water
For frying a plate :
1 bowl of diced radish cake
1 tbsp chopped garlic
1/2 - 1 tsp of fresh ground chilly or sambal olek
1 tbsp chopped preserved turnip (chai poh)
1/4 tsp sugar(omit if the chai poh is the sweet type)
1/2 tsp dark soya sauce
a handful of taugeh(green bean sprouts)
1 tsp chopped spring onions
a dash of white pepper
2 tsp oil
To make the Chai Tow Kuih
Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened or you can put them in a saucepan and cook over medium heat till the mixture has thickened.
Pour into a 10 inch round cake pan and steam on high heat for about 1/2 hour.
Leave to cool.
To fry one serving
Cut the cooled cake into cubes.
Using a non stick pan, heat 1 tsp oil and pan fry the diced kuih until very fragrant.(do not stir or turn kueh until it is brown on one side).
Remove kueh to the plate and heat the other tsp oil.
When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.
Add the chai poh and sugar and saute until well mixed.
Add in the pan fried kueh and dark soy sauce. (Black version)
When well mixed, crack in the egg and fry until egg is cooked.
Add in the taugeh and stir fry (do not overcook the taugeh). Add spring onions.
Dish out and dash with white pepper.
Enjoy while it is piping hot.
If you want the white version, omit the dark soy sauce.