Chai Tow Kuey

My very own recipe with credits to Jessica Yap!
Copied her Cantonese Style carrot cake and reproduce our very own!





Ingredients for the kuey
-80g rice flour
-10oz water
-½ tsp pepper
-½ tsp sugar

-100g shredded radish
-60g shredded carrot

To Do
1. Combine ingredients for savory cake mixture. Set aside.
2. Fry radish and carrots.
3. Add in rice flour mixture.
4. When it thickens, pour mixture into greased tin .
5. Steam for 1 hr.

Allow steam kueh to cool before cutting

Ingredients for White Chai Tow Kuey
-1 Egg
-1/2 teaspoon of fish sauce
-Pickled radish (Chai Po)- depending on how much you like it
-1 chopped garlic
-1/2 tablespoon of vegetable oil

Directions for White Chai Tow Kuey (For 1 person)
-Beat egg, fish sauce and pickled radish together, set aside
-Heat oil in pan and add in chopped garlic
-Once garlic is aromatic, add in the Kuey
-Fry for about 2-3 mins
-Stir egg mixture and pour into the pan
-Flip the mixture of Kueh and egg until desired crispiness
-Garnish with Coriander leaves
*My mum used to put squid and prawns on the white chai tow kuey and and I find them exciting!!!

Ingredients for Black Chai Tow Kuey
-1 Egg
-1/2 teaspoon of fish sauce
-Pickled radish (Chai Po)- depending on how much you like it
-1 chopped garlic
-1/2 tablespoon of vegetable oil
-2 tbsp of Kechap manis (More if your desire it to be darker)

Directions for White Chai Tow Kuey (For 1 person)
-Beat egg, fish sauce and pickled radish together, set aside
-Heat oil in pan and add in chopped garlic
-Once garlic is aromatic, add in the Kuey
-Fry for about 2-3 mins
-Stir egg mixture and pour into the pan
-Add in the kechap manis
-Black Chai Tow Kuey are "wetter" in texture then in the white ones