Seng Huat is probably one of the few hawkers who make their own carrot cake these days. To make the kueh, you need to shred raddiah, mix it with rice flour, salt and water and steam it at for several hours. It is certainly laborious and time-consuming.

If you want to taste the difference , try the white version and you can tell that the kueh has a nice subtly sweet tinge to it from the radish. It is a good decent carrot cake but I personally think the Toa Payoh stalls are better!

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