Chai Tow Kway
Also known as chai tow kueh, chye tow kway, chai tau kueh, lo bak go, carrot cake (Singapore)
Chinese steamed rice-and-radish cake served as dim sum in southern China and stir-fried with egg, garlic and preserved radish as chai tow kway by hawkers in Singapore and Malaysia.
About Chai Tow Kway
Chai tow kway (菜頭粿), literally "radish cake" in Hokkien, is a Chinese steamed cake of shredded white daikon radish and rice flour, eaten as a dim sum staple in Cantonese and Teochew cooking and as a hawker favourite across southern China, Taiwan, Hong Kong, Singapore and Malaysia. The basic cake is unsweetened and almost flavourless on its own: grated daikon is gently cooked down with water, combined with rice flour (sometimes a little cornflour for body) and poured into a shallow tin lined with banana leaf or foil, then steamed for forty minutes to an hour until it sets into a dense, gelatinous slab. Premium cakes are loaded with diced Chinese sausage, dried shrimp, dried shiitake and Jinhua ham stirred into the batter, while everyday versions are kept plain and dressed at the table.
In Singapore and parts of Malaysia, chai tow kway is the local name for the stir-fried variant: the cooled cake is cubed and tossed in a hot wok with beaten egg, garlic, spring onion, preserved radish (chai poh) and either light or dark soy sauce, producing the "white" and "black" versions sold by hawkers in Tiong Bahru, Teck Kee and Old Airport Road markets.
🏛️ History & Culture
Chai tow kway, also known as lo bak go in Cantonese, is a traditional steamed cake made from shredded white radish (daikon) and rice flour. Its origins lie in the Teochew and Cantonese culinary traditions of Guangdong province in China, where it has been a dim sum staple for centuries. The base recipe is simple, but regional variations in China include additions like dried shrimp, Chinese sausage, and mushrooms in the Cantonese version, while Teochew versions tend to be plainer and more reliant on the natural radish flavor.
Beyond China, chai tow kway gained immense popularity as a hawker dish in Singapore and Malaysia, where it is commonly known as "carrot cake" despite containing no carrot. There, it is typically diced and pan-fried with garlic, eggs, and preserved radish, often flavored with sweet dark soy sauce or chili, creating a crisp exterior and soft interior. This variation reflects the multicultural influence of Southeast Asia and has become a beloved breakfast or snack item, symbolizing the region's vibrant street food culture.
🍳 How to make Chai Tow Kway
AI-assisted, not kitchen-testedStir-Fried Radish Cake (Chai Tow Kway)
Cubes of steamed daikon-and-rice cake wok-fried with egg, garlic, preserved radish and soy sauce — the classic hawker-style 'white' and 'black' versions from Singapore and Malaysia.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 600 g (21 oz) plain steamed daikon radish cake (lo bak go), chilled overnight, use a good hawker-style cake, about 18 cm square; one that is at least 1 day old fries best because it holds its shape
- 2 tbsp neutral cooking oil, peanut or canola, divided
- 15 g (½ oz) preserved radish (chai poh), rinsed briefly and finely chopped; this is salty, so taste before adding extra seasoning
- 3 cloves garlic, smashed and roughly chopped
- 2 large eggs, lightly beaten with a pinch of salt
- 2 stalks spring onion, cut into 3 cm pieces, whites and greens separated
- 2 tsp light soy sauce, for the white version
- 1 tsp dark sweet soy sauce, for the black version, optional — adds colour and caramel sweetness
- 1 pinch ground white pepper
- fine salt, to taste
Steps
- 1 Cut the chilled radish cake into 2.5 cm (1 in) cubes. Pat dry with a clean kitchen towel — surface moisture is the main cause of splitting in the wok.
- 2 Heat 1 tbsp oil in a well-seasoned carbon-steel wok over medium-high heat until shimmering. Add the cake cubes in a single layer and sear, turning gently, for 5–7 minutes until each cube is pale gold and lightly crisp on at least two sides. Transfer to a plate.
- 3 Add the remaining 1 tbsp oil. Add the garlic, spring onion whites and chopped preserved radish; stir-fry for 20–30 seconds until the garlic is just fragrant and the chai poh smells toasted — do not let the garlic brown.
- 4 Push the aromatics to one side. Pour the beaten egg into the cleared space; let it set for 10 seconds, then scramble roughly and toss together with the aromatics.
- 5 Return the seared cake cubes to the wok. Toss gently but confidently for 1–2 minutes to coat everything in egg. For the WHITE version: season with light soy sauce and a pinch of white pepper. For the BLACK version: add the dark sweet soy sauce as well. Taste, then adjust with a pinch of salt only if needed — the chai poh and soy are usually salty enough.
- 6 Toss in the spring onion greens, give the wok one or two final flips, and slide onto a warm plate. Serve immediately, ideally with a bowl of clear broth or chilli sauce on the side.
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