Fried Carrot Cake or "Chai Tow Kway" (菜头粿) is a popular dish in Singapore and Malaysia. People commonly eat it at hawker centre for breakfast or supper. This "carrot cake" is steamed minced radish mixed with flour. Radish is commonly known as white carrot in Malaysia and Singapore, so it come the name “carrot cake”.

The carrot cake is cut into pieces and stir fried with eggs, diced garlic, spring onion, preserved radish and occasionally dried shrimp. It comes in two versions (black and white), one flavored with sweet black soy sauce (black), and the other left white and enhanced with extra egg. If you can take spicy food, you can ask the hawker to add in chili paste and the chili flavor mix well with the fried carrot cake.

This is a dish that no visitor should miss when you are in Malaysia or Singapore.

Making Carrot Cake…

Ingredients:

200g rice flour
550ml water
200g radish (shredded)
1 teaspoon salt

Making:

Mix rice flour in 200ml water. Stir well.
Boil shredded radish and salt in remaining water.
Pour in rice flour mixture and stir well to make batter.
Pour batter into a baking tray. Steam for 30 minutes till carrot cake is cooked.
Leave to cool and cut into small pieces.

Stir fry carrot cake…

Ingredients:

2 chopped garlic
4 eggs(beaten)
½ tbsp chili paste
5-7 tbsp dark soy sauce
chopped spring onion

Stir fry:

Heat frying pan till hot then pour in 4 tbsp oil. Heat oil till hot. Add in carrot cake.
Pan-fry till slightly golden-brown. Push carrot cake aside and leave a hole in middle.
Pour in 3 tbsp oil into the hole. Add chopped garlic and chili paste. Stir-fry thoroughly all ingredients in the pan while adding dark soy sauce.
Slowly pour in beaten eggs over carrot cake. Continue to pan-fry till golden-brown.
Sprinkle with chopped spring onion. Serve hot.