Steamed Plain Rice Cake For Char Koay Kak Recipes

CHAR KOAY KAK (FRIED RICE CAKE)

Steps:

• Cut rice cake into ¾ inch cubes.
• Heat 1 tablespoon vegetable oil in non-stick fry pan. Pan fry cubed rice cakes until lightly brown in color, about 15 to 20 minutes. Remove and set aside.
• Heat a large wok on the stove. Add remaining 4 tablespoons of vegetable oil when wok is heated. Sauté garlic, chai poh (pickled radish), and chili paste for 30 seconds.
• Add shrimps and continue to stir fry for 1 minute.
• Then add pan fried rice cubes, sweet soy sauce, salt, and pepper. Stir to combine.
• Create a well in the center of the wok. Crack in the eggs. Stir and toss rice cubes over eggs to get them coated.
• Add Chinese chives and bean sprouts. Stir for another 30 seconds to 1 minute.
• Remove and serve immediately.

STEAMED PLAIN RICE CAKE FOR CHAR KOAY KAK

Steps:

• Combine rice flour, corn flour, and water in a medium non-stick saucepan over medium heat. Stir as it comes to a gentle boil. The mixture will begin to thicken to a paste like consistency. This will take about 5 minutes. Turn off stove.
• Prepare a steamer. Transfer rice and corn flour paste to a greased bowl or tray. Place the bowl or tray in the steamer and allow it to steam for 1 hour. Top up water in steamer if necessary.
• Remove and allow rice cake to cool completely. Refrigerate overnight.
• Cut rice cake into ¾ inch cubes.