Chinese Carrot Cake Recipe Singapore
Singapore Carrot Cake, or Chai Tow Kway, is a classic Chinese hawker dish. It's made with steamed rice flour and grated radish or carrots and served with a sweet and savoury sauce. It's a simple yet delicious dish that can be enjoyed as a snack or as a light meal. If you're looking for a delicious and easy Chinese carrot cake recipe, this Singapore Carrot Cake is the perfect choice.
Ingredients
- 1 cup rice flour
- 1 cup grated radish or carrots
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon five-spice powder
- 1/2 cup water
- 1 tablespoon oil
Instructions
In a medium bowl, mix together the rice flour, grated radish or carrots, sugar, salt, white pepper, and five-spice powder. Add the water and mix until everything is well combined. The mixture should be thick but still smooth.
Heat a non-stick pan over medium heat. Add the oil and swirl to coat the pan. Pour the mixture into the pan and spread it out evenly. Cover the pan with a lid and cook for about 5 minutes or until the bottom is golden brown. Flip the cake over and cook for another 5 minutes or until the other side is golden brown.
Remove the cake from the pan and let it cool slightly before cutting into pieces. Serve with a sweet and savoury sauce or your favourite condiment.
Nutrition
One serving of Singapore Carrot Cake (1/4 of the recipe) contains approximately 135 calories, 4.4g of fat, 21.4g of carbohydrates, 1.6g of protein, and 2.3g of dietary fibre.
The dish is also a good source of Vitamin A and Vitamin C, which are important for overall health and wellbeing. The dish also contains some iron and calcium, which are important for bone health and for helping to maintain a healthy immune system.
This Singapore Carrot Cake is a great dish for those who are looking for a light, healthy, and delicious meal. It's also a great way to get your daily dose of vegetables. Enjoy!
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