Chai Tow Kway (萝卜糕)
This dish has Teochew origins from Chaoshan, Southern China and was brought over to Singapore by early Teochew immigrants. In the 1950s, it was still known as char kueh (fried rice cake), served in a simpler version of rice cakes fried with dark soya sauce. Despite the name, carrots are not used in this dish. The name is derived from the loose translation of Hokkien to English: chai tow (carrot) kway (cake). There is no connection to the sweet Western carrot cake eaten as dessert.
Carrot cake is enjoyed by people of different dialect groups and races, and it is considered one of Singapore’s hawker delicacies. Locals widely consume it as a breakfast dish, but also prefer it as a side dish or a late-night supper dish. The dish can be found easily at local hawker centres or coffee shops.