---
title: Chai Tow Kway (Fried Radish Cake)
servings: 4
prep time: 15 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/chai-tow-kway
---

Gather @daikon radish{500%g} and @egg{3}.

Simmer the grated radish in the @water{600%ml} until translucent and soft, about 10 minutes; keep both the radish and its cooking liquid. ~{10%minutes}

Whisk the @rice flour{200%g} and @cornstarch{40%g} into a smooth slurry, then stir it into the hot radish and liquid until it thickens into a heavy porridge.

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. ~{25%minutes}

Fry the @preserved radish{60%g} and @garlic{4%clove} 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. ~{8%minutes}

Push the cake aside, scramble the eggs, then fold everything together with the @soy sauce{2%tbsp}, and @sweet soy sauce{2%tbsp} for the black version.

Scatter @spring onion{2} over and serve hot, straight from the pan.