Carrot Cake (Chai Tow Kway)

Name: Carrot Cake (Chai Tow Kway)
Cuisine: Singaporean
Ingredients: 1 large white radish (daikon); 1 cup rice flour; 1/4 cup preserved radish (chai poh); 2 eggs; 2 cloves garlic; to taste white pepper; 2 tbsp soy sauce; 2 tbsp oil; 1 tbsp chopped spring onions

Carrot Cake, known locally as Chai Tow Kway, is a savory dish made from radish cake stir-fried with eggs, preserved radish, and seasonings. Despite its name, it contains no carrots; the dish is a beloved street food staple in Singapore, reflecting the fusion of Chinese culinary traditions with local flavors.

9 ingredients

savoryumamislightly sweetsmokyearthy

Culinary DNA Preview

Teochew70%

Indigenous Singaporean30%

Ingredients

white radish (daikon)
1 large
rice flour
1 cup
preserved radish (chai poh)
1/4 cup
eggs
2
garlic
2 cloves
white pepper
to taste
soy sauce
2 tbsp
oil
2 tbsp
spring onions
1 tbsp chopped

Method

Steps not available

Origin Story

This dish originates from the Teochew community in Singapore, evolving from traditional radish cake dishes in southern China, adapted to local tastes and ingredients over time.

Culinary DNA

Ingredient ancestry breakdown

Teochew70%

ingredients+techniques

Indigenous Singaporean30%

ingredient_origin

Techniques

grating steaming stir-frying scrambling

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