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Char Koay Kark - Fried Rice Cakes/Cubes Plain

5 from 1 vote

Ingredients
  

Kueh Kark flours mix (300g)

  • 230 g Rice Flour
  • 50 g Tapioca Flour
  • 20 g Wheat flour/starch
  • 2 cups Cold water
  • 3 cups Boiled hot water
  • 2 tbsp Flavoured oil (garlic+shallots)
  • 1 tbsp Salt

Frying ingredients

  • Pork lard (oil)
  • Eggs
  • Preserved sweet Radish (rinsed and drain)
  • Minced garlic
  • Shallots
  • Prawns/Pork belly (optional)
  • Kicap Manis
  • Dark soy sauce
  • Salt & pepper
  • Beansprouts
  • Chives
  • Spring onions

Instructions
 

Kueh Kark flours mix (300g)

  • This can be made a couple of days ahead and kept in your fridge. first mix the 3 flours, then add the cold water, mix well.
  • Add in the oil and the hot water. Give it a real good mix before steaming.
  • Have your pan ready with hot boiling water on your steamer. Give the mix a good mix before pouring onto your tray to steam for 40 to 45 minutes on medium heat.
  • It is much better to make a day ahead at least. Please refer to photos.

Frying the prepared Koay Kark.

  • Heat your garlic and shallots oil or pork lard. Pour your cubed rice cakes (koay kark) and fry with a dash of dark soy sauce and kicap manis, caramel or sweet soy sauce. Remove and set aside.
  • Scope the portion you want to fry onto your pan and add in your mince garlic and shallots. Fry for a minute before adding your preserved sweet radish.
  • Next add another touch of oil and fry your eggs. Move your koay kark on top of your eggs and gives everything a few turns with your spatula.
  • Lastly, season and add your beansprouts and chives.