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Chai tow kway

Alternative names	Fried radish cake, radish cake
Course	Yum cha
Place of origin	China
Region or state	Chaoshan (originally),Teochew-speakingcommunities inIndonesia,Singapore andMalaysia
Created by	Teochew people
Main ingredients	Steamedrice flour, water, and shredded whitedaikon
Variations	Turnip cake
Media: Chai tow kway

Chai tow kway is a common dish ordim sum ofChaoshan cuisine inChaoshan,Guangdong,China. It is also popular inIndonesia,Singapore,Malaysia,Thailand,Taiwan andVietnam, consisting ofstir-fried cubes ofradish cake. In some places such as Singapore, it is confusingly translated ascarrot cake^{[note 1]} (compare with flour-basedcake).^[1]

It is made withradish cake (steamedrice flour, water, and shredded whitedaikon), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole.

Alternatives tochai tow kway include those made oftaro or solely of rice flour.

The radish cake can also be eaten on its own, either just steamed, or steamed and then pan-fried, as opposed to the steamed then wok-fried with other ingredients inchai tow kway. Both the steamed and pan-fried varieties are commonly served topped with spring onions.

The versions served byhawkers inJohor andSingapore, whereTeochew people live, are typically prepared by frying thedaikon cake with chopped preservedturnip, dicedgarlic, eggs, and Chinesefish sauce in place ofsoya sauce. Choppedspring onion is added just before serving. Northwards (e.g. inKuala Lumpur), the same dish is darker due to the use of dark soya sauce, andbean sprouts are added.

In Singapore, however, it is more commonly cut into pieces and stir fried witheggs, garlic,spring onion and occasionallyshrimp (both dried and fresh). There are two variants: the "white" version does not use sweet soy sauce, and the radish cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet sauce (molasses), and the egg is simply mixed in with the radish cake.

The dish is popular in Singapore and Malaysia, enjoyed by Teochews as well as people of various dialects and races, and served in both hawker stalls and upscale Chinese restaurants. It is a much-loved local comfort food in the region, and can be consumed at various times of the day; it goes from being a breakfast dish, to a main lunch dish, to a late-night supper dish. Many public figures are also known to have a fondness for the dish. Notably, the Singaporean politicianChan Chun Sing declared his love for the dish in one of his speeches, specifying a preference of a particular variant of the dish (the "S$10XO sauce chye tow kuay"),^[2] as opposed to the one commonly found in hawker centres and coffee shops, thus illustrating the many variations of the dish available in the region.

• Turnip cake, a similar variety ofCantonesedim sum, using the samelobak (more commonly known asdaikon) and rice flour
• Bánh bột chiên

• Dim sum
• Teochew cuisine
• Malaysian cuisine
• Singaporean cuisine
• Vegetable dishes
• Thai cuisine

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• Short description matches Wikidata
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