Also known as chai tow kueh, this is a steamed cake of rice flour and shredded white radish - the ‘carrot’ it’s named after. Diced and stir-fried with garlic, salt-pickled radish, and eggs, it comes in two versions, one flavoured with sweet black soy sauce; the other left white and enhanced with extra egg and sometimes prawns. Both get a sprinkle of chopped spring onion and fresh coriander leaves as a final garnish. Chilli addicts typically request a dash of chilli paste to be added to the mix too. Fried carrot cake is most commonly eaten for breakfast and supper. When done well, it has a scrumptious mix of smooth and crisp textures, salty-sweet and mellow flavours, and the smokiness that only a roaring fire can achieve. It’s absolutely addictive! Highly Recommended
- Soon Lee
White carrot cake that is very crispy and brown on the outside, and soft on the inside.
#01-57 Blk 14 Haig Road
- 4 Xing Fu Cooked Food
White fried carrot cake with an old-fashioned flavour and texture. Well seasoned and not at all greasy.
#02-026 Chinatown Complex, Block 335 Smith Street
- Van Seng Cooked Food
This stall sells many breakfast items, one of which is black carrot cake with an appealingly irregular texture and fried with plenty of egg.
#01-389 Tekka Market, Block 665 Buffalo Road
Singapore Tourism Board