Chai Tow Kway
Chai Tow Kway is a delicious Singaporean fried carrot cake made from rice flour and served with a savory blend of garlic and soy sauce. This dish is perfect for breakfast or as a snack, and it's easy to prepare at home!
Prep
15 minutes
Cook
50 minutes
Level
Medium
Serves
4
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Illustrated cooking guide
Step-by-step visual method
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Instructions
- 1
In a mixing bowl, combine the rice flour, water, grated white radish, and salt. Stir until smooth.
- 2
Transfer the mixture to a greased square pan and steam for about 30 minutes or until set. Let it cool and then cut into small cubes.
- 3
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
- 4
Add the cubed rice flour mixture to the skillet and cook until golden brown, stirring occasionally.
- 5
Pour in the soy sauce and sugar, mixing well to ensure even coating. Cook for an additional 5 minutes.
- 6
Garnish with chopped green onions and drizzle with sesame oil before serving.
Tips
Make sure to let the carrot cake cool completely before cutting to get clean edges.
For a crispier texture, allow the pan-fried pieces to cook a little longer until caramelized.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat for best results.
Substitutions
- Use tapioca flour instead of rice flour for a different texture.
- You can add egg, if preferred, to give additional flavor.
What to Serve With
- Serve with a side of pickled green chili for added heat.
- Pair with a cup of hot tea for a perfect breakfast.
Common Mistakes
- Not steaming the batter long enough can result in a mushy texture.
- Overcrowding the pan while frying can lead to uneven cooking.
Recipe FAQ
Can I use other types of radish?
Yes, you can use other types of radish, but white radish (daikon) gives the best flavor.
How can I store leftovers?
Store leftover Chai Tow Kway in an airtight container in the fridge for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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