The name “Singaporean carrot cake” can be misleading, as it doesn’t contain carrots like the traditional Western carrot cake. Instead, it is a dish made primarily from radish (also known as daikon), rice flour, and other ingredients. The name “carrot cake” is a translation from its Chinese name, “chai tow kway,” which directly translates to “fried carrot cake” in English.<\/p>\n\n\n\n
The name’s origins are not entirely clear, but it is believed that the term “carrot” in this context refers to the radish, which has a similar shape and texture to carrots when grated. The term “cake” is used because the dish is made by steaming a mixture of grated radish and rice flour, resulting in a solid cake-like base. This cake is then sliced and stir-fried with ingredients such as eggs, garlic, preserved radish (chai poh), and sometimes additional seasonings like soy sauce or chilli.<\/p>\n\n\n\n
Over time, the name “carrot cake” became associated with this popular Singaporean dish, despite the absence of actual carrots in the recipe. It is an example of how culinary traditions and names can evolve and adapt as they are passed down through generations and across different cultures.<\/p>\n\n\n\n
Singaporean carrot cake, or “chai tow kway” or “char kway,” is a savoury dish rather than a traditional sweet dessert like its Western counterpart. Despite its name, it does not contain carrots or cake in the conventional sense. Instead, Singaporean carrot cake is primarily made from grated radish (daikon or white carrot), rice flour, and water.<\/p>\n\n\n\n
The dish consists of two main variations: the white version and the black version. The white version stirs the grated radish and rice flour batter with garlic, eggs, and preserved radish (chai poh). The mixture is cooked until it forms a soft, slightly crispy texture with a delicate balance of flavours.<\/p>\n\n\n\n
The black version, on the other hand, includes the addition of sweet dark soy sauce, which gives the dish its distinct rich and savoury flavour. The dark soy sauce adds depth to the stir-fried radish and imparts a caramelised hue to the plate.<\/p>\n\n\n\n
Additional ingredients such as diced spring onions, bean sprouts, and sometimes Chinese sausage or shrimp may be added to enhance the taste and texture. These ingredients contribute to the complexity and diversity of flavours in Singaporean carrot cake.<\/p>\n\n\n\n
While carrot cake is commonly enjoyed as a breakfast or supper dish in Singapore, it has gained popularity worldwide due to its unique taste and cultural significance. The combination of tender radish, aromatic spices, and the play of textures makes Singaporean carrot cake an absolute delight for food enthusiasts and a must-try when exploring Singapore’s vibrant culinary scene.<\/p>\n\n\n\n
Despite its name, Singapore carrot cake, also known as “chai tow kway,” does not actually contain any carrots as understood in the western sense. <\/p>\n\n\n\n
The term “carrot” in its name refers to the white radish used in its recipe, which is also known as “Chinese carrot” or “daikon.” The “cake” in the name comes from the method of preparation where the radish is mixed with rice flour and water, then steamed to form a cake-like texture. <\/p>\n\n\n\n
This radish cake is then cut into pieces and stir-fried with eggs, preserved radish, and various seasonings to make the savory dish known as Singapore carrot cake. <\/p>\n\n\n\n