Char Koay Kak | Authentic Street Food Recipe | Fried Rice Cake | Chai Tau Kueh
Makes 2-3 servings.
Rice cake (makes 800g):
1 cup rice flour
¼ cup cornflour
½ tsp salt
3 cup water
Vegetable oil
Mix rice flour, cornflour, salt, and water in a pot over low medium to medium heat.
Continue stirring for 5 mins, mixture will start to thicken as it heats.
Once it is mostly thickened, remove from heat and continue stirring for another 2 mins.
The final mixture should have a thick glue-like consistency with no visible liquid.
Pour a generous amount of oil in baking tin and brush thoroughly (the exact amount of oil depends on the tin size).
Transfer thickened mixture into baking tin and spread evenly with a spatula.
Cover with foil and steam in a covered pot for 1 hour (replenish with boiling hot water every 20 mins).
The rice cake is ready when piercing it with a skewer feels set on the inside.
Some of the mixture on the top surface will stick to the skewer but this will set when the rice cake has cooled.
Cool the rice cake at room temperature for 45 mins then refrigerate for at least another 2 hrs before cutting.
Cut into 2cm cubes and coat well with oil to prevent sticking.
Remaining ingredients:
3 cloves garlic, chopped
2 birds eye chilli, chopped
30g preserved salted radish (cai po), diced 3mm
5g dried shrimp, rehydrated and chopped
10g chives, cut 5cm
125g bean sprouts
6 large prawns
2 eggs
1 tbs dark soy sauce
2 tsp soy sauce
½ tsp salt
¼ tsp white pepper
Vegetable oil
Fry rice cakes in vegetable oil on medium high heat for 10 mins until light brown and slightly crispy.
Fry in small batches to reduce sticking.
Remove from pan and set aside.
Add preserved salted radish, chilli, and dried shrimp and fry on medium heat for 2 mins until shrimp starts to brown.
Add garlic and stir through.
Add prawns and fry for 1 min on each side then stir through.
Add fried rice cakes and stir through (add more oil if pan becomes too dry).
Add eggs and allow it to fry for 1 min.
Break up the eggs and stir through.
Add dark soy sauce, soy sauce, salt, and pepper and stir through.
Add bean sprouts and chives and stir through.
Continue frying for another 3 mins before serving.
Serve hot with sambal belacan (optional).
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