Char Kuih Kak (Steamed Plain Rice Cake)

A popular Penang strert food, this Char Kuih Kak only use 3 ingredients ! It just takes a little time but it is really quiet easy to make.

Usually served  in a small portions, perfect for breakfast or supper. Char Kuih Kak  literally means fried squares of rice cake.

Ingredients:

For the steamed rice cake

• 195g rice flour
• 43g cornflour
• 960ml water

For frying the kuih kak:

• 5 tbsp vegetable oil
• 3 cloves garlic, minced
• 30g chai por (pickled raddish), chopped
• 2 tsp chilli paste/boh
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 125g ku chai (chinese chives), cur into 1 inch length
• 200g-300g bean sprouts, depends on personal preference, as some like more

Method:

For the steamed rice cake: Combine rice flour, corn flour and water in a medium non-stick saucepan over a 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.

To fry the steamed rice cake: Heat 1 tbsp vegetable oil in a non-stick fry pan. Pan fry cubed rice cakes  until lightly brown in colour, about 15-20 minutes. Remove and set aside.

Heat a large wok on the stove. Add remaining 4 tbsp of vegetable oil when wok is heated. Saute garlic, chai poh and chilli paste for 30 seconds.

Add in the pan fried rice cubes, light and dark 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 the coated.

Add bean sprouts and chives. Stir for another 30 seconds to a minute. Remove from heat and serve immediately