Carrot cake chai tow kway

Chai tow kway is a savoury Singapore radish cake cut into pieces and fried with egg and seasonings. Although commonly called carrot cake in English, its base is white radish rather than orange carrot. Helina Lee’s preparation combines grated steamed radish with rice flour, vegetable stock, sugar and salt, then steams the mixture into a cake.^[1]

The cooled cake is cut into cubes and fried until its edges are crisp. Garlic, preserved chopped radish and optional chilli paste are added before beaten eggs and caramel black sauce. White pepper seasons the finished dish, which Lee serves with spring onion, sliced chilli and fried shallots.^[1]