How to Make Fried Carrot Cake Black (Traditional & Healthy Version)
Fried Carrot Cake Black, or 'Chai Tow Kway', is a beloved breakfast and supper dish found in every corner of Singapore, from vibrant kopitiams to bustling hawker centres. Despite its name, this dish contains no carrots; instead, it features steamed radish cake (made from white radish or daikon) stir-fried with garlic, eggs, preserved radish (chai poh), and a signature sweet black soy sauce that gives it its iconic dark glaze. This dish is a testament to Singapore's unique blend of Teochew and Hokkien culinary traditions, with a touch of local innovation. What sets Fried Carrot Cake Black apart is its harmonious mix of sweet, savoury, and umami flavours, coupled with a delightful contrast between crispy edges and soft, pillowy radish cake. The black version, popular with locals, is slightly sweeter and stickier than its white counterpart, making it a comfort food favourite at any kopitiam breakfast table or late-night supper gathering. For the health-conscious, this recipe offers a lighter approach without sacrificing authentic taste, using less oil and more vegetables to boost its nutritional value. Whether you're a Singaporean missing home or a food lover seeking a taste of Singapore's rich hawker culture, this healthy Fried Carrot Cake Black recipe brings the kopitiam experience right to your kitchen.
Ingredients
Step-by-step instructions
Step 1 · Prepare the radish cake: Combine grated white radish
Prepare the radish cake: Combine grated white radish, rice flour, and water in a bowl. Mix until a smooth batter forms, pour into a lined steaming tray, and steam over high heat for 40 minutes until set. Let cool completely before cutting into 1-inch cubes.
Step 2 · Heat half the oil in a non-stick pan over medium heat
Heat half the oil in a non-stick pan over medium heat. Add cubed radish cake and pan-fry until golden brown and slightly crispy on all sides.
Step 3 · Push radish cake cubes to one side
Push radish cake cubes to one side. Add remaining oil, then stir-fry minced garlic and preserved radish until fragrant.
Step 4 · Drizzle the sweet dark soy sauce and light soy sauce over the radis...
Drizzle the sweet dark soy sauce and light soy sauce over the radish cake. Stir-fry to coat the cubes evenly, allowing the sauce to caramelise slightly.
Step 5 · Push everything aside
Push everything aside. Crack eggs into the pan, scramble lightly, then toss with the radish cake mixture until well combined.
Step 6 · Season with white pepper
Season with white pepper, add chopped spring onions, and give a final toss. Remove from heat.
Step 7 · Serve hot on a plate
Serve hot on a plate, optionally garnished with more chopped spring onions or a sprinkle of chili flakes for extra heat.
Why this recipe is healthy
By steaming the radish cake and pan-frying with minimal oil, this version of Fried Carrot Cake Black retains authentic taste with fewer calories and less saturated fat. The inclusion of eggs and vegetables boosts protein and fibre content, supporting satiety and muscle health. This recipe is a great way to enjoy a classic Singaporean hawker dish in a more health-conscious manner, suitable for calorie tracking and balanced eating.
A note on tradition
Fried Carrot Cake Black is a quintessential dish in Singaporean hawker culture, reflecting the city’s fusion of Chinese dialect group influences. Traditionally enjoyed at breakfast or supper, this dish is a staple in the heartlands, commonly found at kopitiams and hawker centres. It represents comfort food for generations and showcases the ingenuity of local cooks, who adapted humble ingredients into a crowd-pleaser. Its popularity peaks during family gatherings and local celebrations, but it is enjoyed year-round.