Mix the rice flour, tapioca starch, water, salt, and vegetable oil together until smooth. Cook the mixture over medium heat, stirring constantly so it doesn't stick to the bottom of the pot. When the batter thickens and becomes smooth, pour it into a mold and steam for about 20 minutes until set. Let it cool slightly, then cut into square pieces. Toss the cut pieces with 2 tablespoons black soy sauce to coat evenly.

Julienne the carrot and daikon radish. Sprinkle lightly with salt, then squeeze out excess liquid. Add 2 teaspoons red vinegar and 1 teaspoon sugar, mixing well to pickle the vegetables. For the sauce, combine water, sugar, vinegar, and soy sauce in a bowl and stir until dissolved. Heat a skillet with 1 teaspoon oil, spread it evenly, and fry the rice flour pieces until golden and crispy on both sides.

When the cakes are golden, crack 2 eggs per serving and pour them over the cakes in the pan, spreading the eggs evenly. Once the eggs are cooked, sprinkle with chopped green onions. Serve on a plate with the sauce, chili sauce, and the pickled carrot and daikon.