Chai tow kway
| Alternative names | Fried radish cake, radish cake |
|---|---|
| Course | Yum cha |
| Place of origin | China |
| Region or state | Chaoshan (originally), Teochew-speaking communities in Indonesia, Singapore and Malaysia |
| Created by | Teochew people |
| Main ingredients | Steamed rice flour, water, and shredded white daikon |
| Variations | Turnip cake |
| Chai tow kway | |||||||||||||||||||||
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| 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, Guangdong, 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 translated as carrot cake (compare with flour-based cake).