Chai Tow Kway (Fried Radish Cake)

Method

1. 1

   Simmer the grated radish in the water until translucent and soft, about 10 minutes; keep both the radish and its cooking liquid.

2. 2

   Whisk the rice flour and cornstarch into a smooth slurry, then stir it into the hot radish and liquid until it thickens into a heavy porridge.

3. 3

   Pour into a greased pan and steam over briskly boiling water until firm and fully set, about 25 minutes; cool completely, ideally overnight, before cubing.

   💡 A cake cooled overnight cubes clean and fries crisp — warm cake just crumbles in the wok.

4. 4

   Fry the preserved radish and garlic in oil until fragrant, then add the cubed cake and press it hard against the pan, letting a crust build before flipping, about 8 minutes.

5. 5

   Push the cake aside, scramble the eggs, then fold everything together with the soy sauce, and sweet soy sauce for the black version.

6. 6

   Scatter spring onion over and serve hot, straight from the pan.