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Singaporean Black and White Chai Tow Kway

Name: Singaporean Black and White Chai Tow Kway
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 3 servings
Cuisine: other
Ingredients: radish; white rice flour; cornstarch; wheat starch; water; Salt; Chicken Bouillon Powder; Pepper; oil; Sweet Preserved Radish; Salty Preserved Radish; Garlic; Sambal Chilli; spring onion; Egg; Lard; dark soy sauce; light soy sauce

groups3 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 75 minsscheduleTotal: 105 minsoutdoor_grillPan-friedlocal_fire_departmentMedium

Allergens:warningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

Preparation

00:00:28

Peel 200g of white radish and shred it.

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Watch out

Shred the radish evenly, otherwise it will cook unevenly when steamed.

Ingredients:radish (200 g)

Tools:peeler

Active Cooking

00:00:46

Blanch the radish shreds in boiling water until translucent, drain and cool, then mash for later use.

local_fire_departmenthigh heat to boil

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Watch out

Drain the radish shreds thoroughly, otherwise it will affect the batter consistency.

Ingredients:radish

Tools:potblender

Preparation

00:00:58

Sift 120g rice flour, 15g corn flour, and 15g wheat starch. Mix with 600ml water, then stir in 0.5 tsp salt, 0.5 tsp chicken bouillon, pepper to taste, and 1 tbsp oil, and finally mix in the mashed radish.

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Watch out

Flours must be sifted, otherwise the batter will lump and affect the texture.

Ingredients:white rice flour (120 g)cornstarch (15 g)wheat starch (15 g)water (600 ml)Salt (0.5 tsp)Chicken Bouillon Powder (0.5 tsp)Pepperoil (1 tbsp)radish

Tools:bowlsifterwhisk

Active Cooking

00:01:48

Pour the batter into a pot and stir slowly over medium heat, cooking until it thickens and begins to form clumps, then remove it.

local_fire_departmentmedium heat

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Watch out

Stir the batter constantly while cooking, otherwise the bottom will easily stick and burn.

Tools:potwhisk

Active Cooking

00:01:58

warningStay safe

Use heat-resistant gloves when moving the freshly steamed hot metal mold, otherwise you will get severely burned.

Grease a metal mold with a little oil, pour the thickened batter into the mold, and tap gently to release air. Steam over medium-high heat for 1 hour; insert a toothpick and if it comes out clean, it is fully cooked.

local_fire_departmentmedium-high heat

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Watch out

Ensure the water stays boiling while steaming

replenish with boiling water if it dries up

Tools:toothpicksteamermetal mold

Preparation

00:02:22

Let the steamed radish cake cool, then unmold and cut it into cubes for later use.

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Watch out

The radish cake must be completely cooled before cutting, otherwise it will easily break and deform.

Tools:cutting boardknife

Active Cooking

00:03:06

warningStay safe

Be careful of hot oil splashing when adding lard to the hot wok.

Heat the wok, add 2 tbsp lard, and once hot, add the radish cake cubes. Pan-fry for about 3 to 4 minutes until the bottom turns golden brown, then flip.

local_fire_departmentmedium-high heat

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Watch out

Do not rush to flip the radish cake after putting it in the wok, otherwise the bottom won't hold its shape and will break apart.

Ingredients:Lard (2 tbsp)

Tools:wokspatula

Active Cooking

00:03:25

Push the radish cake to one side, add 1 tbsp sweet preserved radish and 1 tbsp salty preserved radish, and stir-fry for 1 to 2 minutes until fragrant.

local_fire_departmentmedium heat

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Watch out

Stir-fry the preserved radish evenly after adding it, otherwise it will easily burn and become bitter.

Ingredients:Sweet Preserved Radish (1 tbsp)Salty Preserved Radish (1 tbsp)

Tools:spatula

Active Cooking

00:03:32

Add 1 tbsp minced garlic and stir-fry together until a rich garlic aroma releases.

local_fire_departmentmedium heat

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Watch out

Minced garlic burns easily, stir-fry quickly after adding it to the wok.

Ingredients:Garlic (1 tbsp)

Tools:spatula

Active Cooking

00:03:41

Add 0.5 tbsp light soy sauce to enhance the soy aroma, and toss a few more times.

local_fire_departmentmedium heat

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Watch out

Pour the light soy sauce along the edge of the wok to enhance the aroma, do not pour it directly into the center.

Ingredients:light soy sauce (0.5 tbsp)

Tools:spatula

Active Cooking

00:03:47

Beat 3 eggs into a mixture and pour it in, gently moving with a spatula. When the egg mixture is almost dry, cut it in half and flip it over.

local_fire_departmentmedium heat

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Watch out

Pay attention to the heat after adding the egg mixture to prevent the bottom from burning before the top sets.

Ingredients:Egg (3 piece)

Tools:bowlspatula

Active Cooking

00:04:08

Scoop out half the portion for the white chai tow kway, spread sambal chilli on top, stir-fry a few more times, and plate it.

local_fire_departmentmedium heat

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Watch out

Sambal chilli is spicy, add according to personal preference.

Ingredients:Sambal Chilli

Tools:platespatula

Active Cooking

00:04:17

Leave the remaining chai tow kway in the wok, add 1 tbsp dark soy sauce, toss and stir-fry for half a minute until fully coated, then plate and garnish with spring onion.

local_fire_departmentmedium heat

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Watch out

Dark soy sauce caramelizes easily, stir constantly after adding to prevent sticking and burning.

Ingredients:dark soy sauce (1 tbsp)spring onion

Tools:wokspatulaplate