Fried Carrot Cake Black
Hawker • Singapore
About Fried Carrot Cake Black
Fried Carrot Cake Black is a classic staple found at Singapore’s hawker centres, popular as a savoury breakfast or late-night snack. Contrary to the name, there's no actual carrot—it's made from steamed radish (daikon) cake, cut into cubes and fried in plenty of oil with eggs, garlic, and sweet dark soy sauce. The 'black' version stands out with its smoky aroma and characteristic caramelised sticky edges, courtesy of the liberal use of kecap manis or dark soy, which intensifies both the flavour and colour. It's the choice for those who prefer their chai tow kway a little sweeter and richer, compared to the 'white' version that skips the sweet sauce. Typically garnished with spring onions, this dish balances soft cake texture with crispy egg bits and packed umami from the seasoning. Expect some hawker stalls to throw in extra garlic or chilli by request, adding layers of punchy local flavour to this comforting dish. From a nutritional perspective, the energy density is quite high at 190 kcal per 100g, with a substantial amount of fat (9.0 g) and moderate carb content (21.0 g). Considering a usual serving ranges from 200–300g, a typical plate easily crosses 400–570 kcal and two or more egg portions. If you’re watching your intake, note that a full serving is hearty and best shared, especially at breakfast, to avoid starting your day on the heavy side. It’s suitable for eggetarians and is generally halal-safe, pending ingredient checks at the specific stall. For a lighter meal, requesting less oil and skipping extra sweet sauce can shave off some calories, but the full experience is in the generous wok-frying. Chai tow kway black remains a beloved local option for those craving robust flavours and satisfying textures in the mornings, though moderation is wise given its richness.
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(for 1 standard kopitiam plate (approx. 250g))
- 400g White radish (daikon) (grated)
- 100g Rice flour
- 250ml Water
- 2 tbsp Preserved radish (chai poh) (rinsed and chopped)
- 2 Eggs
- 2 cloves Garlic (minced)
- 2 stalks Spring onions (chopped)
- 2 tbsp Sweet dark soy sauce (also called 'kecap manis' locally)
- 1 tbsp Light soy sauce
- 1.5 tbsp Vegetable oil (use less for healthier version)
- 1/4 tsp White pepper - optional
Instructions
- 1
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.
45 minutes (prep & steaming)
Make the radish cake a day ahead and chill for firmer texture.
- 2
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.
5 minutes
Avoid overcrowding the pan for a crispier result.
- 3
Push radish cake cubes to one side. Add remaining oil, then stir-fry minced garlic and preserved radish until fragrant.
2 minutes
Keep heat medium to prevent garlic from burning.
- 4
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.
2 minutes
Let the sauce reduce for richer flavour and colour.
Why This Dish 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.
This healthy Fried Carrot Cake Black recipe is a source of complex carbohydrates from the radish and rice flour, while eggs provide high-quality protein and essential amino acids. Radish is rich in vitamin C and fibre, aiding in digestion. Using less oil and more vegetables helps reduce saturated fat and increase micronutrients. The dish also offers minerals like potassium and iron from the radish and spring onions, making it a balanced option for a nourishing meal.
Pro Tips
- 💡Tip 1: Make the radish cake a day ahead for easier cutting and better frying texture.
- 💡Tip 2: Use a non-stick pan to minimise oil usage and prevent sticking.
- 💡Tip 3: Allow the sauce to caramelise slightly for the signature glossy, sticky coating.
Storage & Serving
Store leftover radish cake in an airtight container in the fridge for up to 3 days. Reheat by pan-frying to restore crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
| Carbohydrates | 21.0 g |
| Total Fat | 9.0 g |
| Fiber | 0.5 g |
| Protein | 4.0 g |
Cultural Notes
Fried Carrot Cake Black is a beloved choice for breakfast or supper at hawker centres, with locals often debating between black and white versions. It’s especially popular for its nostalgic flavours and the satisfying mix of textures.
