How we do it…

My missus made radish cake the other day – in Hokkien, we call it  chai thow koi/carrot cake, just that white radish/white carrot or daikon is used, not carrot, the orange variety. My girl took some photographs of the process and asked if I wanted to blog about it so that is why I’m featuring it in today’s post.

These were the ingredients…


…used – shallots and minced garlic and lap cheong (Chinese sausage) plus the pre-soaked ingredients, shitake mushroom, dried prawns and dried scallops, diced. Save the water used to soak the latter items…


…for use later.

Of course, you need some white radish, julienned. Boil it in the aforementioned water…

Radish, boiled

…till cooked. Drain it well and squeeze out all the water – once again, you have to save it for use later.

In the meantime, fry the lap cheong in a pan till the oil comes out and after that, put in all the other ingredients and fry them altogether…

Ingredients, fried

Add them to the boiled radish…


Dilute 130 gm of rice flour plus a teaspoon or two of tapioca flour with the water saved and mix that with the radish and the ingredients and simmer for a while before pouring everything into a cooking tray for steaming.



…is what you will get in the end.

You may cut it into small pieces to eat just like that or for deep frying…

Deep fried

…or you may cut them into cubes to cook koay khak or fried chai thow koi.

You may choose to watch this video showing the whole process instead –

Personally, I prefer the ones where they talk less and will not go on and on about their mother/mother-in-law or grandmother’s stories.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

8 thoughts on “How we do it…”

  1. For radish cake, I prefer pan fried but for or kuih, I like it steamed. With that chilli dipping, it is simply out of this world.

    I like or koi pan-fried too. More concerned about having a lot of yam in it – many, all flour, not nice at all.

  2. Thank you for this one! 🙂 I always order the fried radish cake with rice as it’s a good accompaniment too. The one served in Singapore (chai tow kway) is also good, with the egg and dark soy sauce giving it a bit of dimension taste-wise.

    Good luck to you, if you’re planning to cook your own. I don’t think I’m up to it – too much work. LOL!!!

  3. I love radish cake but never make one myself. I like those really well deep-fried where it is crispy on sides. Yum yum. Go so well with a cup of tea.

    Yes, my girl loves those too, a bit burnt also o.k. more wangi!

  4. Wow, it looks good! Maybe I might try doing this one day…. hahaha… Yes, I normally prefer those less talking and just action… nowadays I watch a lot of youtube… all cooking ones… watch but never do much! hahaha

    I watch youtube a lot but not the cooking ones, thank you very much. I’d lose interest in a minute or two.

  5. Thank you for the recipe and tutorial! I love chai thow koi and your missus’ must be very good – loaded with ingredients. I have seen my auntie make it some years ago and I thought it was rather tedious and time consuming.

    It sure looks like it – you will never catch me cooking that, thank you very much! Come back tomorrow to see my style of cooking, so easy, can do it with one eye closed.

  6. I love to eat fried radish cake. Thanks for sharing the recipe and the tutorial. That looks like a lot of work. Kudos to your missus for making an effort to cook it. Blessed is her family.


  7. This is one of my favourite orders at dim sum restaurants.

    We would order this too but personally, at dim sum, I am more into the buns and dumplings.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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