A very delicious dish prepared from flour batter that is steamed,cooled and then fried in sauces.Chai tow kway is a popular breakfast dish in Singapore. It's made with rice flour batter that's steamed, cooled, then fried. The kway may be seasoned with sweet black soya sauce to make black chai tow kway, or without to make the white version. Black or white, chai tow kway is best eaten piping hot.Steamed kway is very soft when it's hot. It must cool down and harden before it can be fried. Chai tow kway should be soft again after it's fried, but not mushy. Frying over high heat with eggs and strong seasoning transforms bland steamed kway into yummy fried kway with an irresistible fragrance.