It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake.

Northwards (e.g. in Kuala Lumpur), the same dish is darker due to the use of dark soya sauce, and bean sprouts are added.

In Singapore, however, it is more commonly cut into pieces and stir fried with eggs, garlic, spring onion and occasionally shrimp (both dried and fresh).

There are two variants: the "white" version does not use sweet soy sauce, and the radish cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet sauce (molasses), and the egg is simply mixed in with the radish cake.

The dish is popular in Singapore and Malaysia, enjoyed by Teochews as well as people of various dialects and races, and served in both hawker stalls and upscale Chinese restaurants.