Hawker Classics

Authentic Singaporean Fried Carrot Cake (Chai Tow Kway) Recipe

Name: Fried Carrot Cake (Chai Tow Kway)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 500 g Steamed Radish Cake (Chai Tow Kway) blocks, cut into 2cm cubes; 3 tbsp Preserved Radish (Chai Poh), rinsed and drained; 4 pcs Large Eggs, lightly beaten; 4 cloves Garlic, finely minced; 1 tbsp Fish Sauce; 3 tbsp Vegetable Oil; 1 tbsp Sambal Belacan or Chili Paste; 2 stalks Spring Onions, chopped for garnish; 0.5 tsp White Pepper

A beloved Singaporean hawker staple, this Fried Carrot Cake (Chai Tow Kway) features soft, steamed radish cubes pan-seared to crispy perfection. Stir-fried with savory preserved radish, garlic, and fluffy eggs, it delivers a punch of umami that captures the essence of local kopitiam flavors.

Prep: 15 min
Cook: 20 min
Serves: 4
Level: Medium
Per serving: 485 kcal

Method

Heat 1.5 tablespoons of vegetable oil in a large flat-bottomed non-stick pan or a well-seasoned wok over medium-high heat. Add the cubed radish cake in a single layer and let it sear undisturbed for 3-4 minutes until the bottom develops a golden-brown crust. Flip and repeat for the other sides.
Push the radish cake to one side of the pan. Add the remaining oil to the empty space, then toss in the minced garlic and preserved radish (chai poh). Sauté for 1-2 minutes until fragrant and the chai poh slightly caramelizes.
If you prefer a spicy version, stir in the sambal belacan now, mixing it into the chai poh and garlic base.
Combine the radish cake with the aromatics and break the cubes into smaller pieces using your spatula if desired. Season with fish sauce and white pepper.
Pour the beaten eggs evenly over the radish cake mixture. Do not stir immediately; let the eggs set for about 30 seconds to form a large 'pancake'.
Flip the entire mixture in sections and fry for another 2 minutes until the eggs are fully cooked and slightly charred.
Garnish generously with chopped spring onions and serve hot.

Notes

Always rinse your Chai Poh (preserved radish) before use to remove excess salt, then pat dry for better caramelization.

For 'Black' Carrot Cake, add 1-2 tablespoons of thick dark sweet soy sauce along with the fish sauce.

Don't be afraid of oil; the radish cake needs a decent amount to achieve the signature crispy exterior found at hawker stalls.

Press down on the egg-radish mixture with your spatula to ensure even contact with the pan for a smokier 'wok hei' flavor.

Questions

Is there actual carrot in this dish?

No, 'carrot cake' is a literal translation of the Hokkien name. It is made from white radish (daikon), which is often referred to as 'white carrot' in Chinese culture.

Can I make the radish cake from scratch?

Yes! It involves steaming a batter of shredded daikon radish, rice flour, and water. However, for a quick home meal, store-bought blocks found in the refrigerated section work perfectly.

What is the difference between White and Black Carrot Cake?

White carrot cake is fried with eggs until crispy and savory. Black carrot cake includes a thick, sweet dark soy sauce that coats the cubes, resulting in a sweeter, softer texture.

Can I use salted radish instead of sweet preserved radish?

Yes, but be careful with the added salt or fish sauce. Most hawkers use a mix of salted and sweet chai poh for a balanced flavor profile.

Authentic Singaporean Fried Carrot Cake (Chai Tow Kway) Recipe

Method

Notes

Questions

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