Jul
04

Chai tao kway (Traditional: 菜頭粿; Simplified: 菜头粿; POJ: chhài-thâu-koé; pinyin: càitǒugaǒ) is a common dish or dim sum of Teochew cuisine in Singapore and Malaysia. It is also known as fried carrot cake, due to the fact that the word for white radish (POJ: chhài-thâu), one of its main ingredients, can also refer to a carrot (POJ: âng-chhài-thâu, literally “red radish”).

It is made of rice flour and white radish. In Malaysia this is often served in large rectangular slabs which are steamed and then later fried whole.

In Singapore, however, it is more commonly cut into pieces and stir fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp. There are two variants, the “black” version that uses sweet black soy sauce, and the “white” version without sweet sauce.


See also

  • Carrot cake, Western style
  • Lobag gow, a similar variety of Cantonese dim sum, using the same lobak (more commonly known as daikon) and rice flour


External links

  • Stalls selling Carrot Cake in Singapore
  • Fried Carrot Cake recipe

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