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Singapore Fried Carrot Cake

Singapore Fried Carrot Cake

Singapore Fried Carrot Cake – 3 WAYS

Singapore Fried Carrot Cake – 3 ways

No carrot in this cake! Singapore Fried Carrot Cake or simply  “Carrot Cake” is  so named because the  Chinese name for the main ingredient: the White Radish/Daikon – Chhài-thâu” also refers to Carrot  “Ang-chhài-thâu“.

Absolutely no similarity to the western Carrot Cake, this Asian ‘savory cake’ can be served plain as  Rectangular Slabs that are steamed and then fried, or as a savory stir-fry dish called  ” Chye Tow Kweh ” –  “The White Version”  and also as a sweet stir-fry dish called   “Char kway” “The Black Version” .

A tasty Hawkers Food, Singapore Fried Carrot Cake  is often fondly remembered by anyone who has lived in or visited Singapore or Malaysia.


Fried Carrot Cake - White

Fried Carrot Cake – White


Fried Carrot Cake - Black

Fried Carrot Cake – Black


Singapore Fried Carrot Cake - plain

Fried Carrot Cake – Plain





Singapore Fried Carrot Cake – 3 ways


(All ingredients can be found in the Asian Section of your supermarket)

For the steamed carrot cake:

  • 1 ½ cups/180 gms fine rice flour
  • ¼/40 gms tapioca flour
  • 2 ½ cups /625 ml Concentrated Chicken Stock (Vegetarians may use vegetable stock)
  • 1 heaped cup/300 gms grated white radish/daikon
  • 1 tsp salt or depending on chicken stock
  • 2 tsp minced garlic

For White Version – “Chye Tow Kweh” 

  • 1 Tbsp minced garlic
  • 1 Tbsp chopped scallions/ spring onion ‘whites’
  • ½ Tbsp Pickled (Salted) Radish/Turnip- ‘Chai Poh’- Rinsed and drained
  • 1 Tbsp Red Chilly Sauce (not the overly sweet type)
  • 1 ½ Tbsp Good quality Thai fish sauce (For Vegetarian substitute- please see notes)
  • 1 ½ Tbsp light soy sauce
  • 3 eggs
  • Garnish, spring onion or cilantro and red chilly to taste

For Black Version – “Char kway “

  • 1 Tbsp minced garlic
  • 1 Tbsp chopped scallions/ spring onion ‘whites’
  • ½ Tbsp Pickled (Salted) Turnip- ‘Chai Poh’ – Rinsed and drainedfor the black version this is optional  but we like it.
  • 1 Tbsp Red Chilly Sauce (not the overly sweet type)
  • 3 Tbsp dark sweet thick soy sauce
  • 3 eggs
  • Garnish, spring onion or cilantro and red chilly to taste


  • Prepare the steamed cake the previous night.
  • Mix together the rice flour, tapioca flour in the cooled chicken stock till there are no lumps.
  • In a large saucepan, bring water to boil. Add the grated white radish and cook till translucent, a few minutes. Drain.
  • In a non stick wok or frying pan, heat 1 Tbsp oil.
  • Add minced garlic and when ‘just golden’, quickly add the rice flour batter and stir.
  • Add the drained radish. Stir. Taste and season as necessary.
  • Note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick.
  • Steam : Pour into a cake tin and then place on a rack in a steamer and steam covered for 1 hour on medium low heat till the top is set (Though it may be a little sticky to the touch)
  • Allow to cool and refrigerate overnight.

For the  plain fried carrot cake:

  • Cut the steamed cake into desired slabs and pan fry on each side till golden brown. Drain on kitchen paper towel and serve while still hot and crisp!

For white and black versions follow the next few steps:

  • Cut the steamed cake in small dices.
  • Beat the eggs with a pinch of salt and pepper.
  • In a wok or non stick frying pan, heat some oil.
  • Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake)
  • Move to the side of the pan. Add scallions and garlic and  saute.

         For white version continue as follows:

  • Add the pickled  radish/turnip  and chopped red chilly (optional). Stir a moment.
  • Add the chilly sauce, fish sauce and soy sauce and stir till mixed well with the cubed carrot cake.(Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty.)
  • Next Add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)
  • Scramble  and  Toss all together. Garnish with chopped spring onion  or cilantro. Serve hot and sizzling!

        OR For black version continue as follows:

  • Add the pickled radish/turnip  and chopped red chilly (BOTH optional). Stir a moment.
  • Add the Dark, Sweet,Thick Soy sauce as well as chilli sauce and stir till mixed well with the cubed carrot cake.
  • Next Add the beaten egg over the diced pieces or to the side of the pan (as per liking).
  • Scramble  and  Toss all together. Garnish with chopped spring onion  or cilantro. Serve hot and sizzling!

Singapore Fried Carrot Cake


  • When frying the cubes for the stir-fries  they should be crisped around the edges and still quite soft on the inside. Towards the end of frying gently break them up a bit with a wooden ladle. This helps to absorbs the flavors of the sauce.
  • Alternatives to Chai tow kway include those made of Taro or solely of Rice flour.
  • The dark version can also include bean spouts as garnish.
  • If you cant find the salted/pickled turnip, it can be omitted without too much concern.
  • Once done, you can add more dark soy sauce (black version) and more chilli sauce (white version)
  • For Vegetarian Versions, use vegetable stock instead of chicken stock, and replace fish sauce either with vietnamese veggie fish sauce/ or golden mountain sauce and light soy sauce combined, or vegetarian oyster sauce and light soy sauce combined.

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  1. Avatar Cydude 3 years ago

    Great Recipe. Chye Tow Kweh is the best food ever and a true singaporean dish that will remain great for a very long time. Thank you for spreading the carrot cake legacy

    • Thank you. I have just added the video to this post due to popular request. I agree it’s a great Singaporean Dish!

  2. For a more authentic taste, add a little bit of lard.

  3. Pingback: Fried Carrot Cake | halalentreemuslimah

  4. Thanks for sharing! I live abroad and tried this recipe twice, but both times the cake turned out mushy and broke apart and parts of it stuck to the pan ): The first time I had tried with wheat flour so of course that didn’t work out haha, but the taste was there! (Just not the texture, it was really mushy) The second time I tried with rice flour and 2 tbsp cornstarch instead of tapioca flour (they don’t sell tapioca flour here), and steamed for 1.5 hours. The cake looked like it had settled, but when I took it out of the refrigerator the next day to cut into cubes, the cubes were not firm enough to fry on the pan without sticking. One difference I noticed was that the rice flour could not mix into the water; it was more like a suspension like how Milo is (if you leave it for a while some of the powder settles to the bottom). Is there something I’m doing wrong??

    • I found that some varieties of rice flour vary, try to find one that is not too fine..this may be the reason it does not mix well? also, I never made this without the tapioca flour. Another thing to note is that ou should check for ‘doneness’ by pressing the top once steamed – it should be set completely with only a light stickiness. Overnight refrigeration is a must.Make sure the bottom of the pan is covered with a thin layer of oil and don’t add the cubes before the oil is hot enough. once added.. wait for about 1 minute before gently moving the pieces about. Since home made does not contain any firming agents, the cubes will mash slightly but not totally and this doesn’t effect the taste.. i liked it a little mashed actually. I will post here when I try with only rice flour.. I am not sure I would like to use cornflour though. Most likely switching your rice flour may be key..

      • Thanks for the tips especially about the oil! Sadly there’s only one kind of rice flour here (unless I order online). But I steamed the batter separately in a variety of container sizes and the smallest one had cake that was quite well set. (They were all refridgerated for at least 2 days before I had the chance to fry.) Maybe I just have to steam for a lot longer for the bigger container (I used cake from this one for frying). It was cornstarch not corn flour that I used (is there a difference?), but I’ll also try with just rice flour next time. Thanks!

    • Avatar jemma 8 months ago

      Thank you so much for this recipe. I followed your recipe and video and got delicious results.. i am so proud of myself 🙂 thanks again

      • So happy to hear it! And yes definitely pat yourself on the back.. It’s some effort making it from scratch:)

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