I have a preference for black variety, but it’s good to try out the white variety once in a while. I was so used to the black variety during my childhood days that when I first tried the white variety later in life, the difference in flavours and ingredients became very obvious to me. Of course, there are many varieties of black/white chye tau kway that use almost the same ingredients except for the black sauce. My perception of the white variety is demonstrated in the video above.
White Carrot Cake