The Asian carrot cake is made by frying radish cake (steamed grated radish with rice flour batter), with eggs, soy sauce, garlic, spring onions, pickled daikon or radish (chai po) and on occasions, prawns. There are two different versions, the white and black (using sweet soy sauce instea d of salty for the “white” version.
Chai Tow Kway (Fried Carrot Cake)
Chai Chee Cai Tou Guo
Blk 216 Bedok North St 1 #01-55 (Map) 5am to 1pm Mon
One of the best chai tou kway or carrot cake fries around. It comes with a savoury sweet flavour and fried in its own starch.. crispy and crusty outside and softly starchy within. The star item is the square yam fries, done in the same vein but with bits of Hae bi or dried shrimps inside. They also have the triangle wedge version. There's a queue for it and they fry it batch by batch as demand dictates.
Chey Sua Carrot Cake
Blk 127 Toa Payoh Lor 1 #02-30 (Map) 6.30am to 1pm Mon & Tues
They are regarded as the brand that created this frittata style carrot cake. The technique is genius – they of course use their own-made carrot or radish rice flour cakes and fry it on a pan, tilted forward. It reduces the oily sensation as the oils slide under the stack of cakes. They pour the fried hot cakes into a pot of beaten eggs, then back on the pan, so each cake is fully coated and seared. They have been to numerous international events like Singapore Day and are regulars at the World Street Food Congress. Be prepared to wait 30 minutes on a regular day; these things are not fast food.
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