Singapore's carrot cake

I was standing in front of a stall with Singaporean dishes at the food court at the Gardens by the Bay (which has so many food vendors you get googley eyes). One photo didn’t make any sense to me; it said “carrot cake” but the image was of a stir-fried dish. But it wasn’t a mistake. This is a quintessential Singaporean dish, which contains white radish, rice flour, and water. These, combined, are steamed into little cakes, which are then cut into smaller pieces and stir fried with eggs, pickled radish, garlic and green onions, often with added sweet soy sauce and chillies (this is called the “black carrot cake”). Of course I had to try it. It was lovely; the flavours balanced out nicely and the texture was delicate and very pleasant. But no carrots. And I don’t think it is a dessert. I have no idea where the name came from, but I do understand why this is such a popular dish in Singapore.