Carrot Cake
Snacks • Singapore
About Carrot Cake
Fried radish cake with egg, white or black (with sweet sauce)
How to Make Singaporean Carrot Cake (Traditional & Healthy Version)
Singaporean Carrot Cake, also known locally as 'Chai Tow Kway', is a beloved hawker centre snack that has won the hearts of many across the island. Despite its name, this dish doesn't contain the orange carrot, but instead features radish (white carrot) as its star ingredient. Typically found sizzling on flat griddles at kopitiams and bustling hawker stalls, Singaporean Carrot Cake is a savory, hearty treat with origins deeply rooted in Teochew cuisine and local fusion influences. The dish is well-known for its moreish contrast between crispy edges and soft, flavorful interior. Traditionally, it comes in two varieties: 'black' (with sweet dark soy sauce) and 'white' (without), but this healthy version focuses on the 'white' style to keep it lighter and lower in calories. Singaporean Carrot Cake represents the multicultural tapestry of Singapore, where Chinese, Malay, and Indian flavors blend harmoniously. It's a favorite for breakfast or as a midday snack, enjoyed by people of all ages at communal tables, reflecting the unique kopitiam culture of Singapore. Opting for a homemade, health-conscious recipe allows you to indulge in this iconic dish while keeping track of your nutritional intake, making it a smart choice for those seeking authentic Singaporean flavor in a lighter form.
Ingredients(for 1 generous portion (approx. 200g) as served at a typical Singapore kopitiam)
- 400g White radish (daikon) (peeled and grated)
- 80g Rice flour (preferably local brand)
- 250ml Water (room temperature)
- 2 Eggs (large, lightly beaten)
- 2 cloves Garlic (minced)
- 2 stalks Spring onions (chopped)
- 1/4 tsp White pepper (freshly ground)
- 1/2 tsp Salt (to taste)
- 1 tbsp Light soy sauce (reduced-sodium)
- 1 tbsp Vegetable oil (for frying)
Instructions
- 1
Steam grated white radish over medium heat for 10 minutes until softened. Drain excess liquid and let cool.
10 minutes
Use a fine grater for a smoother cake texture.
- 2
In a large bowl, mix rice flour, water, salt, and white pepper into a smooth batter. Stir in the steamed radish.
3 minutes
Whisk well to avoid lumps in the batter.
- 3
Pour the mixture into a lightly greased heatproof tray. Steam over high heat for 30 minutes or until set. Cool completely, then cut into 2cm cubes.
30 minutes (inactive)
Chill overnight for firmer cubes and easier frying.
- 4
Heat half the vegetable oil in a non-stick pan over medium heat. Add radish cake cubes and pan-fry until golden on all sides.
5 minutes
Do not overcrowd the pan for maximum crispiness.
Why This Dish is Healthy
By steaming and pan-frying with minimal oil, this recipe reduces unnecessary fat while retaining traditional flavors. Using fresh, whole ingredients and opting for reduced-sodium sauces helps manage sodium and calorie intake. It's a great way to enjoy a classic hawker favorite while maintaining a balanced, health-conscious diet. This makes it ideal for calorie tracking and mindful eating.
This healthy Singaporean Carrot Cake is lower in calories and fat due to minimal oil and the absence of sweet sauces. White radish is rich in vitamin C, fiber, and potassium, supporting digestive health and immunity. Eggs provide high-quality protein and essential amino acids, while rice flour is gluten-free, making this snack suitable for those with certain dietary restrictions. The inclusion of garlic and spring onions adds antioxidants and micronutrients to the dish.
Pro Tips
- 💡Tip 1: Steam the radish cake ahead of time and chill for easier cutting.
- 💡Tip 2: Use a non-stick pan to achieve crisp edges with less oil.
- 💡Tip 3: Adjust seasoning only after tasting, as soy sauces can vary in saltiness.
Storage & Serving
Store leftover radish cake (before pan-frying) in an airtight container in the fridge for up to 3 days. Pan-fried carrot cake is best consumed fresh, but can be reheated in a non-stick pan.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 16.0 g |
| Fiber | 2.0 g |
