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How to cook Fried carrot cake (chai tow kway)

Fried carrot cake is a Singapore breakfast and supper favourite made from a steamed radish and rice flour cake that is cubed and fried with egg, garlic and preserved radish. It comes in a pale version, seasoned with light soy, and a black version, coated in sweet dark sauce.

Ingredients

For the radish cake (make a day ahead)

• 600 g white radish (daikon), peeled and finely shredded
• 200 g rice flour
• 2 tbsp tapioca starch
• 500 ml water, divided into 250 ml and 250 ml
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 2 tbsp cooking oil, plus extra for greasing
• 30 g dried shrimp (hae bee), soaked 10 minutes, drained and finely chopped
• 3 shallots, finely sliced

For frying the cake

• 4 tbsp cooking oil
• 5 cloves garlic, finely chopped
• 3 tbsp preserved radish (chye poh), rinsed, squeezed dry and chopped
• 3 eggs
• 1 tbsp light soy sauce
• 1/4 tsp white pepper
• 2 stalks spring onion, chopped

For the black version (optional)

• 2 tbsp sweet dark soy sauce (kicap manis)
• 1 tbsp dark soy sauce
• 1 tsp sugar

For serving

• 2 tbsp sambal chilli or chopped fresh red chilli (optional)
• 1 lime, cut into wedges (optional)

Steps

1. Prepare the aromatics5 min
   Heat 2 tbsp oil in a wok over medium heat. Fry the sliced shallots for 2 minutes, then add the chopped dried shrimp and fry 2 more minutes until fragrant and lightly golden at the edges. Set aside.
2. Cook the radish15 min
   In a pot, combine the shredded radish with 250 ml of the water. Bring to a boil over medium-high heat, then reduce to medium and simmer 12 to 15 minutes until the radish is soft and translucent. Do not drain; the liquid stays in the pot.
3. Mix the batter3 min
   In a large bowl, whisk the rice flour, tapioca starch, remaining 250 ml water, salt, pepper and sugar until completely smooth with no lumps.
4. Combine3 min
   Add the hot radish with its liquid to the batter, along with the fried shallots and dried shrimp. Stir well. The mixture should be thick but pourable, like a loose porridge.
5. Steam the cake45 min
   Grease a 20 cm round or square heatproof tin with oil and pour in the mixture, levelling the top. Set the tin on a rack in a steamer over rapidly boiling water. Cover and steam on high heat for 45 minutes. Keep the water topped up with boiling water as needed. The cake is done when a skewer comes out clean and the surface looks firm and slightly glossy.
6. Chill until firm6 hr
   Let the cake cool at room temperature for 1 hour, then refrigerate, uncovered at first and then covered, for at least 6 hours or overnight. Chilling is essential, since a warm cake will crumble in the wok.
7. Cut the cake15 min
   Run a knife around the edge and turn the cake out onto a board. Cut into 2 cm cubes. Keep the pieces at room temperature for 15 minutes before frying so they do not stick as badly.
8. Fry the cubes8 min
   Heat 3 tbsp oil in a large non-stick pan or wok over medium-high heat. Add the cubes in one layer and leave them undisturbed for 2 to 3 minutes until the underside is golden and crisp, then turn and fry another 2 minutes. Work in two batches if the pan is crowded.
9. Add garlic and chye poh2 min
   Push the cubes to one side, add the remaining 1 tbsp oil to the cleared space, and fry the garlic for 30 seconds until fragrant and just turning gold. Add the chopped preserved radish and stir 1 minute.
10. Add the egg3 min
    Crack the eggs over the cake, season with the light soy sauce and pepper, and let the egg sit for about 20 seconds until the edges begin to set. Then gently fold and toss everything together for 1 to 2 minutes until the egg is fully cooked and clings to the cubes in small browned curds.
11. Finish the white version1 min
    For the pale version, stop here. Toss in the spring onion, give it one last stir and serve at once.
12. Finish the black version2 min
    For the black version, instead stir the sweet dark soy, dark soy and sugar together and pour over the cake with the egg stage complete. Toss for 1 minute over medium-high heat until every cube is evenly dark and glossy, then add the spring onion.
13. Serve
    Plate hot with sambal chilli and lime wedges on the side, if using.

Tips

• Squeeze the shredded radish lightly before cooking only if it looks very watery; too much liquid will make the cake soft and hard to fry.
• A well-seasoned or non-stick pan gives the crispiest edges, so resist moving the cubes during the first few minutes.
• The steamed cake keeps well in the fridge for 3 days, so you can make a big batch and fry portions as needed.
• Rinse chye poh briefly and squeeze it dry to control the saltiness before adding it to the pan.
• Add extra chopped garlic and a splash more oil if you like a more fragrant, crisp-edged finish.

Food safety and allergens

Make sure the eggs are fully set with no runny parts before serving. Refrigerate leftover steamed cake within 2 hours and use within 3 days; reheat fried leftovers until steaming hot throughout and eat within 1 day.

Contains: egg, shellfish, soy, wheat

Watch it being made

• Singapore Chai Tow Kway • Black & White Carrot Cake 菜头粿 Singapore Hawker Food RecipeSpice N' Pans · 236,519 views · YouTube
• Chai Tow Kway - 菜头粿The Meatmen Channel · 145,961 views · YouTube
• RESEP FRIED CARROT CAKE SINGAPORE [BLACK]Opit Petrok · 34,196 views · YouTube

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