Well, if you are in Singapore or Malaysia, mention carrot cake, and this dish will come into mind first. Also known as "Chai Tow Kueh" or "Char Kuey".
They usually have the "white" and "black" version. White version is crispier and savoury. The black version is sweeter because they use dark sauce and it is usually wetter.
I like this version of White Carrot Cake from Bukit Timah Food Centre. It has lots of "chai poh" (pickled salted raddish) and lots of eggs too, which I love....
Oh yes, if you are wondering what carrot is in it? It's the white radish mix with rice flour to produce the cakes. The cakes are then cut up into smaller pieces while frying.
Well, if you wanna DIY at home, you can also buy the radish flour cakes from the supermarkets.
BTW, this is my 100th post on Singapore Daily Makan. Wow, I am amazed with myself! 100 days of food pictures! Hope you have enjoyed it!
If you have been visiting and have not been dropping comments, please drop some these few days, let me know how to improve this site. A few words would be enough! If possible, the next 100 post will be better with your feedback.
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