Fried rice cake

Fried rice cake

By
From
East
Serves
4
Photographer
Leanne Kitchen

Char koay kak originally comes from southern China, and versions are consumed all over Malaysia and Singapore. We’ve opted for the Penang version, but there’s also a popular style that uses preserved daikon (white radish). This is hawker food at its finest, using rice and tapioca flour, which is cooked and cut into squares. This dish is usually eaten for breakfast or supper, but we believe you should eat it anytime. It’s that good.

Ingredients

Quantity Ingredient
80ml vegetable oil, plus extra if necessary
3 eggs, well beaten
3 garlic cloves, crushed
2 tablespoons preserved radish, rinsed
2-3 tablespoons chilli paste
60ml light soy sauce
1 1/2 tablespoons dark soy sauce
200g bean sprouts
1/2 bunch garlic chives, cut into 3 cm pieces

Rice cake

Quantity Ingredient
300g rice flour
80g tapioca flour
1 teaspoon salt

Method

  1. For the rice cake, oil the sides and base of a 24 cm square baking dish. Combine all the ingredients in a large bowl and stir to combine well. Stirring constantly, add 1 litre water and mix until smooth.
  2. Heat a wok over medium–low heat, add the mixture and cook, stirring constantly to prevent lumps forming, for about 4 minutes or until thickened. Pour into the prepared dish, using a wet spatula to smooth the surface.
  3. Steam the mixture in a wok or steamer for 20 minutes, or until firm. Remove from the heat and cool to room temperature.
  4. Turn the steamed cake out onto a chopping board then cut it into 1 cm squares.
  5. Heat 2 tablespoons of the oil in a large wok over medium–high heat. Add half the rice cake pieces and stir-fry, taking care not to break up the cubes, for about 15 minutes or until deep golden and crisp on the outside. Using a slotted spoon, transfer to a plate lined with paper towel. Cook the remaining cubes, adding more vegetable oil as necessary.
  6. Add the eggs to the wok and, cook, stirring constantly, for 3–4 minutes or until the eggs are firm and scrambled. Transfer to a bowl. Add 1 tablespoon of the oil to the wok, add the garlic and cook for 1 minute or until fragrant. Add the preserved radish, rice cake cubes, chilli paste, soy sauces, bean sprouts and egg and stir-fry for 4–5 minutes or until heated through. Transfer to plates, scatter over the garlic chives and serve hot.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again