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Monday, June 15, 2015


Char Koay Kak [Fried Steamed Rice Flour Cake] is a dish quite similar in way to Char Koay Teow, Char Sago Kuih and some other stir fried noodles using the basic ingredients like beansprouts, chives, eggs and preserved radish [chai por]. But this is not as oily as Char Koay Teow as fresh koay teow basically is already oily. The steamed rice flour cake has no fats in it.
Seen this lovely recipe in a 2015 calendar distributed to customers by Tiga Gajah Cho Heng Sdn Bhd, Penang. I have tried several of their recipes such as Kuih Kosui,  Steamed Pumpkin Kuih [aka Kim Kuah Kuih]  and Steamed Yam Cake [Or Kuih].  All have turned out to be good. 
The pictures here, simply taken is enough to show that it is indeed yummy-licious. I could enjoy the pieces of Koay Kak  [rice cake] and the taste and texture are just perfect. 
Using a non-stick wok to fry, it is hassle-free and yet the result is a plate of fragrant Char Koay Kak. I believe, this dish will be even better if  I use pork lard and duck’s egg, hehehe!. I will definitely try next time. 
The portion here is enough for 4 persons but for great eaters like my family members, it is only enough for 3.  Even a friend who watches her diet had a 'big' plate.
Recipe Source from Tiga Gajah Cho Heng Sdn Bhd, Penang
Ingredients for Steamed Cake
125 gm rice flour
50 gm wheat starch
730 ml water
  1. Mix all ingredients together and strain through a sieve. Set aside to soak for 2-3 hours [I soaked for about 2 hours while I went for my morning exercise].
  2. Pour soaked flour mixture into a steaming tray [5-6 inch tin].  Stir to cook over boiling water [medium low heat] until batter thickens [takes about 10 minutes]. Then steam for 50-60 minutes.
  3. Remove and leave to cool for at least 5 hours before cutting into smaller pieces [I left it overnight].
Other Ingredients for Frying
3-4 tbsp cooking oil [less if using a non-stick wok]
5 cloves garlic – chopped
20 gm chai por [I used 20 gm each of the sweet and salty chai por] – rinsed and drained
½ tbsp chilli paste [I used 2 tbsp cos’ I like it more spicy]
2 eggs [ I used 3 large eggs]
50 gm beansprouts [I used 300 gm – tailed]
40 gm kucai [I used 100 gm] – cut 1 inch lengths
Seasoning [combine]
1 tbsp light soy sauce
1 tbsp water
1 ½ tbsp dark soy sauce
1 ½ tbsp fish sauce
½ tbsp oyster sauce
1 tsp sugar [optional]

  1. Heat oil in a non-stick wok, sauté garlic until aromatic, add in the steamed rice cake, spread them out a little.  Leave to cook for awhile without stirring to brown the pieces.
  2. Add in the chai por, seasoning sauce, chilli paste and lightly stir to mix the ingredients well. Leave to cook for awhile so that the steamed cakes are firm and a little charred.
  3. Lastly add in the eggs, then throw in the beansprouts and chives. Stir fry to mix until cooked through.
  4. Dish up to serve immediately.

I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours


mui mui said...

Good morning Kimmy,
This 'Char Koay Kak' is indeed looking so yummilicious!!
I find it is a bit like 'char cai tou kuey' but yours definitely look so inviting!
I would like to have some too with lots of 'taugeh' :D

Have a great week ahead!

Phong Hong said...

Kimmy, this is also a favorite of mine! It is very delicious and I can eat a big plate of it hee..hee...

Kimmy said...

Hi Mui Mui, yes, the frying part is quite similar to 'Char Chai Tow Kuih' but this cake is plain without any seasoning. The taste comes from the ingredients used to fry them. My family loves this with lots of taugeh, kucai and spicy. These days ppl add seafood to it.

Kimmy said...

Hi Phong Hong, the portion given in the recipe isn't enough for my family of 3. I had to add lots of taugeh, kucai and more eggs to get a bigger portion for each of us. Great eaters we are. If you can get the cake done well, it's yummy yummy....

Karen Luvswesavory said...

Hi Kimmy,
Yes, I thought it resemblance 'char cai tou kuey' like Mui Mui said. This 'Char Koay Kak' is something new to me. Looks delicious :D

Ann Low said...

Hi Kimmy, I had this Char Koay Kak at the dim sum restaurant this afternoon. Is really very delicious. Thanks for sharing the recipe. :))

Kimmy said...

Hi Karen, it is really delicious. I didn't have enough of it when I made this. I have prepared another portion again when I came back from holidays cos' it is not difficult at all to do. Enjoyed it very much and wouldn't mind having another portion.

Kimmy said...

Hi Ann, you have to try making this one day and do a comparison with that of the Dim Sum restaurant. You may like this version. So long as the kuih is properly steamed [soft, chewy and firm] and cooled, the frying is not difficult using a non-stick pan.

kitchen flavours said...

Hi Kimmy,
This is one of my favourite! Love it! Looks so delicious!

Kimmy said...

Hi Joyce, it's also my favourite and it's really delicious. Home-made is so much better than those from the hawker's stall. Fried with lard and chu yew char it is awesome.

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