Have you tried a fried carrot cake?
No, I am not talking about the sweet sponge cake in cafes with fancy carrot toppers but the Chinese carrot cake otherwise known as chai tow kueh.
I know it does sound weird why call it such when in fact it is fried not baked, and it gets all the more weirder when you realised that this dish actually consists of cubed steamed rice flour and white radish, pan-fried with eggs like an omelette and garnished with spring onions. Not a bit of carrot on it.
Anyhow, this local food is so tasty and filling, and how it is cooked is quite theatric so it’s something nice to see while waiting for your fried carrot cake. It is a must-try when in Singapore.
There are actually two variants of this carrot cake here in Singapore where one is served plain “white” and the other is “black” meaning a dark sauce (they say it’s molasses) was added. I prefer the white one.
To accompany my fried carrot cake is a freshly-pressed sugarcane juice.
I am fast becoming a fan of this refreshing drink that I always order a cup to go along with my food and I always like it without the ice. It cost some more cents without the ice but I get to drink more sugarcane.
It’s also nice that the auntie who is making my drink is so ready to flash her smile as sweet as her sugarcane. What a treat!
So next time you are in sunny Singapore, give Fried Carrot Cake a try. Yum!