How to Cook Chai Tow Kway

Chai Tow Kway a.k.a. Fried Radish Cake

Not a dish that was readily available in my hometown of Seremban when I was growing up, my introduction to it was during my first visit to Singapore.  The version here is closer to what you would find in Penang, which comes with a darker, richer sauce.  This is traditionally cooked on a big, heavy griddle, but I fry mine in a wok, in two stages – once to rough up the surface area of the rice cake so it absorbs the sauce better, and a second time with all the other stir-fry ingredients.



(Rice Cake)

  • 500g rice flour
  • 2 Tbsp tapioca flour
  • 2/3 tsp salt
  • 1.8L water

(Sauce – same as CKT sauce)

Boil the following in a saucepan until sugar etc. dissolved –

  • 200ml soy sauce
  • 1 cup white sugar
  • 50ml fish sauce
  • 5 Tbsp chicken stock granules
  • 1 Tbsp Thick Caramel Sauce
  • 4 Tbsp water


  • 1 cup cooking oil
  • 2 tsp minced garlic
  • 2 tsp minced preserved radish
  • 1 Tbsp sauce
  • 2 eggs
  • Chives
  • Beansprouts


(Rice Cake)

  1. Combine ingredients in a heavy-based, non-stick pan, then stir on low heat until mixture is thickened.
  2. Line steaming tray with plastic catering sheet or grease with oil.
  3. Spread mixture onto tray to about 2cm thickness.
  4. Steam on high heat for about 25 minutes.
  5. Remove and allow to cool completely before cutting into 2cm cubes.


  1. Heat up the oil in a wok and fry rice squares until the surface areas are rough.
  2. Remove all but 2 Tbsp of the oil and add garlic & preserved radish.
  3. Add sauce and mix well. Add eggs, fold into mixture, and cook until egg is nearly set.
  4. Add chives and bean sprouts, dish up and serve.
Fried Radish Cake from my restaurant menu; photo courtesy of Ian Chow

Fried Radish Cake from my restaurant menu; photo courtesy of Ian Chow

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