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| Alternative names | Fried radish cake, radish cake |
|---|---|
| Course | Yum cha |
| Place of origin | Southern China |
| Region or state | Southern China, Indonesia, Singapore and Malaysia |
| Main ingredients | Steamed rice flour, water, and shredded white daikon |
| Variations | Turnip cake |
| Chai tow kway | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||
| Traditional Chinese | 菜頭粿 | ||||||||||||
| Simplified Chinese | 菜头粿 | ||||||||||||
| Hokkien POJ | chhài-thâu-koé, chhài-thâu-ké | ||||||||||||
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| Thai name | |||||||||||||
| Thai | ขนมผักกาด | ||||||||||||
| RTGS | khanom phak kat | ||||||||||||
Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. In some places such as Singapore, it is confusingly and mistakenly translated as carrot cake[note 1] (compare with flour-based cake).[1]
Cite error: There are <ref group=note> tags on this page, but the references will not show without a {{reflist|group=note}} template (see the help page).
- ^ "Fried Carrot Cake". www.visitsingapore.com. Retrieved 2023-06-11.