Singapore Fried Carrot Cake
Singapore Fried Carrot Cake – 3 ways!
No carrot in this cake! Singapore Fried Carrot Cake or simply “Carrot Cake” is so named because the Chinese name for the main ingredient (the White Radish/Daikon) “Chhài-thâu” also refers to Carrot “Ang-chhài-thâu“.
Absolutely no similarity to the western carrot cake, this Asian ‘savory cake’ can be served plain as Rectangular Slabs that are steamed and then fried, or as a savory stir-fry dish called ” Chai Tow Kway “ – The White Version and also as a sweet stir-fry dish called “Char kway” – The Black Version. The black and white versions are stir-fried on a hot sizzler pan with eggs and different sauces, resulting in hot sizzling goodness!
A tasty Hawkers Food, Singapore Fried Carrot Cake is often fondly remembered by anyone who has lived in or visited Singapore or Malaysia. Do check out the video below to see how all three versions are made!
Scroll down for the Complete Recipe.
Singapore Fried Carrot Cake
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You are here: Quick Browse > Snacks & Savouries > Singapore Fried Carrot Cake
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Recipe Name: Singapore Fried Carrot Cake
Recipe Type: Snacks / Vegetarian / Singapore
Author: Shana @ RecipesareSimple
Prep time:
Cook time:
Total time:
Yield: (6 servings)
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Watch the Video or click to read Complete Recipe – Below.
How to make Singapore Fried Carrot Cake – Recipe at a glance:
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Ingredients:
For Steamed Carrot Cake:
- 1 1/2 cups / 180 gms Fine rice flour
- 1/4 cup / 40 gms Tapioca flour
- 2 1/2 cups /600 ml Concentrated chicken stock (or use vegetable stock)
- 1 heaped cup/ 300 gms White Radish/ Daikon
- 1 tsp Salt(or as needed)
- 2 tsp Minced Garlic
For White Version “Chai Tow Kway” :
- 1 Tbsp Garlic, minced
- 1 Tbsp Scallions/Spring onion (white bulbs), chopped
- 1/2 Tbsp Pickled (or salted) Radish/Turnip – ‘Chai poh’ , rinsed and drained
- 1 Tbsp Red Chili Sauce(not the overly sweet type)
- 1 1/2 Tbsp good quality Thai Fish sauce (or vegetarian substitute)
- 1 1/2 Tbsp Light Soy Sauce
- 3 Eggs
- Spring Onion, Cilantro, Red chilli- as needed for Garnish
For Black Version “Char Kway” :
- 1 Tbsp Garlic, minced
- 1 Tbsp Scallions/Spring onion (white bulbs), chopped
- 1/2 Tbsp Pickled (or salted) Radish/Turnip – ‘Chai poh’ , rinsed and drained (For Black Version this is optional, but I like it).
- 1 Tbsp Red Chili Sauce(not the overly sweet type)
- 3 Tbsp Dark, Sweet Thick Soy Sauce
- 3 Eggs
- Spring Onion, Cilantro, Red chilli- as needed for Garnish
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The following Video is also available on the Recipe page⇑.
It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients: Rice Flour, Tapioca Flour, White Radish, Garlic, Scallions, Oil, Eggs, (Chilli Sauce/ Fish Sauce, Soy Sauce – Light/Dark).
EAT AND TELL!!! Let us know if you tried – Singapore Fried Carrot Cake
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It tastes good. I liked it…!
Thank you for trying!
Great Recipe. Chye Tow Kweh is the best food ever and a true singaporean dish that will remain great for a very long time. Thank you for spreading the carrot cake legacy
Thank you. I have just added the video to this post due to popular request. I agree it’s a great Singaporean Dish!
For a more authentic taste, add a little bit of lard.
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Thanks for sharing! I live abroad and tried this recipe twice, but both times the cake turned out mushy and broke apart and parts of it stuck to the pan ): The first time I had tried with wheat flour so of course that didn’t work out haha, but the taste was there! (Just not the texture, it was really mushy) The second time I tried with rice flour and 2 tbsp cornstarch instead of tapioca flour (they don’t sell tapioca flour here), and steamed for 1.5 hours. The cake looked like it had settled, but when I took it out of the refrigerator the next day to cut into cubes, the cubes were not firm enough to fry on the pan without sticking. One difference I noticed was that the rice flour could not mix into the water; it was more like a suspension like how Milo is (if you leave it for a while some of the powder settles to the bottom). Is there something I’m doing wrong??
I found that some varieties of rice flour vary, try to find one that is not too fine..this may be the reason it does not mix well? also, I never made this without the tapioca flour. Another thing to note is that ou should check for ‘doneness’ by pressing the top once steamed – it should be set completely with only a light stickiness. Overnight refrigeration is a must.Make sure the bottom of the pan is covered with a thin layer of oil and don’t add the cubes before the oil is hot enough. once added.. wait for about 1 minute before gently moving the pieces about. Since home made does not contain any firming agents, the cubes will mash slightly but not totally and this doesn’t effect the taste.. i liked it a little mashed actually. I will post here when I try with only rice flour.. I am not sure I would like to use cornflour though. Most likely switching your rice flour may be key..
Thanks for the tips especially about the oil! Sadly there’s only one kind of rice flour here (unless I order online). But I steamed the batter separately in a variety of container sizes and the smallest one had cake that was quite well set. (They were all refridgerated for at least 2 days before I had the chance to fry.) Maybe I just have to steam for a lot longer for the bigger container (I used cake from this one for frying). It was cornstarch not corn flour that I used (is there a difference?), but I’ll also try with just rice flour next time. Thanks!
Thank you so much for this recipe. I followed your recipe and video and got delicious results.. i am so proud of myself 🙂 thanks again
So happy to hear it! And yes definitely pat yourself on the back.. It’s some effort making it from scratch:)
Made it yesterday and just had my first taste test… DELICIOUS!!! Brought me back to Singapore!!
Hi Cathy, So glad to know it! 🙂 Thank you
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