Bukit Merah View Carrot Cake – Carrot Cake Still Made With Freshly Milled Rice!

I’m a big fan of carrot cake, so when I found out that there’s a stall that makes and steams their own radish cakes, I couldn’t be more excited. I mean after all, how many places still mill and make their own carrot cake right! I expectantly headed down to Bukit Merah View Carrot Cake to try it for myself.

When I arrived, I saw the old-school machine used to make the radish cake sitting at the back of the stall. Strangely though, it looked as if it hadn’t been touched in a while (more on that at the end). The stall used to be run by three brothers, now left with two, as one has since left to pursue another career. I met Mr Ng Hock Chye, who mans the stall in the mornings(his brother takes over in the evenings).

Each brother has a different style of cooking, so there will also be some differences in the taste of the carrot cake that they whip up. I decided to get both black and white versions ($3, $4, or $5). My first impression was that the carrot cake cubes here are larger than usual, and the serving of egg is more generous. I took a nice big piece for my first bite and was pleasantly surprised by the texture! It was soft, but still slightly firm, and I could actually taste some of the radish flavour when I ate the white version.

I normally go for black carrot cake but, in this case, I think I might prefer the white just a little bit more! The black was slightly sweeter than I’m used to, and I enjoyed tasting the natural flavour of the radish cake in the white version. My favourite part was pairing the cubes that had a more caramelised exterior with the egg!

After I finished my meal, I asked Mr Ng about the machine, and if they really make everything in-house. Unfortunately, he told me that they used to do that, but have actually switched over to factory-made carrot cakes recently (which explained why the machine looked untouched). I was slightly disappointed after hearing that, but the owner did mention that unlike many factories that use rice flour, the factory they use mills the rice themselves as well.

The texture and flavour is definitely different, and even though there could have been more wok hei, it’s still a pretty good plate of carrot cake. I’ll have it again if I’m in Bukit Merah!

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