Do you know that the traditional carrot cake originated from a Chinese Teochew dish called Char Kueh (fried rice cake) and was later brought over to Singapore by early Teochew immigrants in the 1950s?
I'm sure all of us are familiar with the local carrot cake, or Chye Tow Kway. This familiar hawker dish is so sinfully delicious but also very high in calories hence it's not recommended that you eat it every day.
Fret not! Our home chef, Anne Leong, has shared with us her very own Chinese Steamed Carrot Cake recipe to satisfy your cravings and it's one of the best we've ever tasted!
Each bite of the soft and springy kueh is packed full of umami flavour, which comes from the morsels of dried shrimp, mushroom, and Chinese sausage. The additional garnishes of fried shallots and fresh chillis atop the kueh are a must-have as well, not only increasing the aesthetic appeal of the unassuming kueh but also enhancing the overall taste too - take a bite and you would be hooked!
What are you waiting for? Here's the Chinese Steamed Carrot Cake recipe right below!
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