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
Step-by-step instructions
Step 1 · Steam grated white radish over medium heat for 10 minutes until sof...
Steam grated white radish over medium heat for 10 minutes until softened. Drain excess liquid and let cool.
Step 2 · In a large bowl
In a large bowl, mix rice flour, water, salt, and white pepper into a smooth batter. Stir in the steamed radish.
Step 3 · Pour the mixture into a lightly greased heatproof tray
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.
Step 4 · Heat half the vegetable oil in a non-stick pan over medium heat
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.
Step 5 · Push the cubes to one side
Push the cubes to one side. Add remaining oil, sauté garlic until fragrant, then pour in beaten eggs. Let eggs set slightly, then toss with the radish cubes.
Step 6 · Season with light soy sauce
Season with light soy sauce, toss well, and stir-fry until everything is well combined. Garnish with chopped spring onions.
Why this recipe 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.
A note on tradition
Carrot Cake is a quintessential dish in Singapore's hawker culture, found in nearly every kopitiam and food centre across the island. Traditionally enjoyed as a breakfast or brunch option, it's a staple for early risers and foodies alike. Its roots in Teochew cuisine were adapted by local hawkers, exemplifying Singapore's spirit of culinary innovation. The dish is especially popular during weekends and festive gatherings, reflecting the communal dining culture of Singapore.