Posted on | July 19, 2012 | No Comments
For most westerners moving to an Asian country they are confused with ‘Carrot cake’ being sold at hawker stalls. For most Caucasians – carrot cake is a sweet baked cake with frosting that you have with your tea or coffee. It resembles nothing that comes out of a wok.
In Singapore, Carrot cake is much different.
Chai tao kway, more popularly known as Carrot cake is actually fried cubes of radish cake made from white radish and steamed rice flour. It is stir-fried with garlic, eggs, preserved radish and seasonings. It comes in white and black versions. The only difference is that the ‘black’ version is cooked with dark, sweet soy sauce giving it a different taste and appearance.
Nutrition information for 1 plate White Carrot Cake:
- Energy: 466 calories
- Protein: 11 g
- Carbs: 51 g
- Fat: 24 g
Nutrition information for 1 plate Black Carrot Cake:
- Energy: 566 calories
- Protein: 12 g
- Carbs: 77 g
- Fat: 24 g
That means that in 2 tablespoons of dark, sweet soy sauce added, there was 100 calories, 1g Protein, 26g Carbs, 0g Fat. Just in sauce!
Therefore the healthier option is to choose the white version. It’s still quite carbohydrate dominant with not a green vegetable in sight. The recommended portion size of carbohydrate is only a fist size portion – therefore, this isn’t the most healthiest, balanced option you could choose for a meal.
If you choose to eat Carrot Cake, please always remember to always follow my additional recommendations every time you eat: Eat slowly, put your utensils down between bites and always stop when you feel 80% full because it’s better to waste it than to ‘waist’ it. Enjoy!
Visit the website at: www.healthguru.sg for more helpful advice.