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.