Black And White Carrot Cake
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Suitable For
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Breakfast, Brunch, Lunch 
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| Price Average |
$4.0 - |
| Location |
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| Let's share！ | |
To the unfamiliar, ‘carrot cake’ may seem like a slice of delicious dessert, made from carrot slices but in Singapore, carrot cake, also known as ‘chi tow kway’, is a smooth and soft rice cake either in white or black (Fried with sweet dark soya sauce)
Both are usually fried with eggs as well, but for the original (white), a cracked egg is cooked over it, giving it an extra texture and taste to it. It is also very much quite an affordable dish that can be a savory snack or a full meal. Usually also cooked with Chye Poh and topped with spring onions.
This stall at Ang Mo Kio 628 Market has friendly stallowners who not only takes the time to speak with the customers, but also treats them like friends, as past customers were chatting with them like old pals.
Each dish is made to order, so as to ensure your plate of carrot cake is warm and freshly-made. Frying it doesn’t take too long - slightly less than 10 minutes. So that’s a reasonable time frame to wait for your food. Of course, chilli for that extra oomph.
The beauty of this and perhaps this stall is that you get to order either black, white or even a mixed version.
Carrot cake, in my opinion, is a staple of Singaporean local food. Whether you are here for the white or black, it’s a great dish at any time of the day. If you’d ask me, there are certain stalls that I’d go for white carrot cake (usually crispier) and some vice versa – to go with the black ones (usually sweeter). So for stalls like this, it is great to have an option of ‘mix’ to try out both options.
I liked the white carrot cake as the radish cubes are soft, warm and crispy on the outside. The slight crisp texture is due to the egg wash and when fried, gives a crunch of this savoury dish. The style and mode of frying is important as it determines if there is a nice wok hint to it. This stall gives only a hint to it, great but would love more.
The beauty of this and perhaps this stall is that you get to order either black, white or even a mixed version.
Carrot cake, in my opinion, is a staple of Singaporean local food. Whether you are here for the white or black, it’s a great dish at any time of the day. If you’d ask me, there are certain stalls that I’d go for white carrot cake (usually crispier) and some vice versa – to go with the black ones (usually sweeter). So for stalls like this, it is great to have an option of ‘mix’ to try out both options.
I liked the white carrot cake as the radish cubes are soft, warm and crispy on the outside. The slight crisp texture is due to the egg wash and when fried, gives a crunch of this savoury dish. The style and mode of frying is important as it determines if there is a nice wok hint to it. This stall gives only a hint to it, great but would love more.
Flo
CONTENT WRITER / Duration of stay 28 years
Enjoys exploring the world through food
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※The shop's opening hours may vary due to COVID-19.
| Mon | |
| Tue | 04:30~13:00 |
| Wed | 04:30~13:00 |
| Thu | 04:30~13:00 |
| Fri | 04:30~13:00 |
| Sat | 04:30~13:00 |
| Sun | 04:30~13:00 |
| Remarks |
- #01-64, 628 ANG MO KIO AVENUE 4, 560628
- Ang Mo Kio 628 Market
- NS15 Yio Chu Kang TE5 Lentor
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