When you hear “carrot cake,” you might think of a sweet, moist dessert topped with cream cheese icing. But in Singapore, carrot cake tells a different story, one that’s sure to intrigue any food-loving traveler.
It’s Savory, Not Sweet
Here’s the twist: Singapore carrot cake has no carrot and it’s not a cake! Confused? Let me explain. This traditional dish, known locally as ‘Chai Tow Kway,’ is made from rice flour and daikon radish, which is sometimes called “white carrot” in Chinese.
The Making of a Hawker Classic
Stroll through any hawker center in Singapore and you’ll find carrot cake. Vendors pour a mix of rice flour and radish into a pan and steam it. Once it’s set, they chop it into cubes, fry it up with eggs, and add a dash of spring onions and a sprinkle of flavor.
You get to choose from two styles: the original ‘White’ version or the sweet and dark soy sauce ‘Black’ version. Each has its own fans, so why not try both?
Why It’s a Must-Try
Singapore carrot cake is more than food—it’s a slice of our culture. It’s a mix of textures and tastes, soft and crispy, coming together in every bite. It’s a must-have when you visit, and a great way to start your day or refuel during your adventures.
Fun Facts
- The ‘carrot’ in the name is all about the radish, not the orange veggie.
- This dish came about as a cheap, filling food for laborers in old Singapore.
- People here love it for breakfast, but really, it’s good any time you’re hungry.
So, next time you’re exploring the Lion City, make a stop at a hawker center and order a plate of carrot cake. It’s a delicious lesson in Singapore’s culinary history that your taste buds will thank you for.
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