Chai Tow Kway – 菜头粿

Black, or white? There’s always the debate on whether people like the black or white version of carrot cake, and we’re happy to say WE DID BOTH. Who needs choice when you can have both?

Rather than buying the radish cake from supermarkets, we’ll be making it from scratch for that really home-made taste. During the process, the radish cake is usually cut into cubes to allow the flavour and fragrance of the seasoning and ingredients to permeate the cake. Be generous with the chye por For this black version, allow the eggs to set and start the magic of flipping the cake and eggs. You’ll end up with a messy combination of radish cake, eggs, in nostalgic dark sweet sauce! or you can go for white version where frying it till crispy is a must!!

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  • Servings: 1

  • Time: 15 min

  • Skill: Easy


  1. 250g steamed carrot cake (homemade or pkt)

  2. 4 tbsp pork lard

  3. 20g minced garlic

  4. 40g Chye Poh (wash to get rid of excess salt)

  5. 2 eggs

  6. 1 tsp fish sauce

  7. 2 tbsp Thick Sweet Sauce, for Black Version (adjust amount to taste)

  8. chopped spring onions


  1. Add 3 tbsp pork lard to a hot pan

  2. then add 250g steamed carrot cake

  3. pan fry until it starts to get crispy and brown slightly on both sides

  4. add 3 tbsp pork lard, 20g minced garlic with 40g Chye Poh

  5. stir fry them on the side then mix in with carrot cake

  6. add 1 tsp fish sauce

  7. pour in 2 eggs (beaten)

  8. **For white version

  9. cook it till brown on both side

  10. serve with chopped spring onions

  11. **For black version

  12. continue to stir fry and add 2 tbsp thick sweet sauce

  13. make sure the carrot cake is coated evenly with the sweet sauce

  14. serve with chopped spring onions

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