My daughter’s god-sister who love this dish wanted to make this but she could not find my recipe which was lost when I lost my old blog.

I promised her that I will do anther one for her. As I have recorded on Facebook this can easily be done.

As for me it is like ABC now. If you cannot or if you are not good in making any other kuih this is the one you sure can make as it is very forgiving. I normally don’t even need a recipe, on a good day when my brain works.

When shopping I will look out for 2 large mooli/daikon/turnip/loh bak or 3 smaller ones. I know when grated they will yield about 2kg thereabout in total.

Then I remember I need 450g of flours in total. Either 100g Wheat starch and 350g rice flours or 330g rice flour and sub 20g corn flour for a softer texture. It is entirely up to you.

This amount will yield 2 tins of 7×7 or 8×8. It is not be all or end all if you do not have the perfect tin.

The beauty of this loh bak cake is you can wrap portions nicely and freeze. It freezes very well.

Read my Tip for ensuring a smooth top with using a cling film.

Note – Use as much as 4 stick of lap cheong or less but you need to cut it small and thin. This is for your easy slicing later.

Note – It is must tastier if you have shallots oil for the tins.

Note – Taste the dough before you distribute to steam, making sure it is salty enough and meet with your taste buds. If not add salt & pepper. The lap cheong releases a sweetness, the dried shrimps the umami taste and I like mine with a touch more freshly ground Sarawak pepper.

Make it your own.

As a young teenager growing up in Kuching, Sarawak my father took us out for supper few days a week. I do realized how extremely lucky my siblings and I were now.

One such supper is this Char Koay Kark . This recipe is for the plain Koay Kark aka no fresh radish grated inside, just rice flours mixture. This is the street food version. Not the ones sold in Dim Sum restaurants but it’s oh so nostalgic.

This Char Koay Kar dish brings back memories of us 5 siblings, sometimes laughing, sometimes arguing at the back of my mother’s Volvo 244 in racing green. Those were carefree days and our only worries were our parents not buying for us what we want!

I have extremely fond memories of this street food Char Koay Kark. There was an elderly gentleman with a makeshift stall selling it by an old iron fenced gate near the then Cathay cinema. He used to wrap them into a corn shape with newspaper on the outside and a piece of plastic inside.

If I remembered correctly the plain ones were 50 sen and the added eggs 70 sen. I can’t remember there being prawns but I just wanted to add to mine today.

I have not cook this for years. Hubby reminded me the other day so I decided to cook for him. He loves the preserved sweet radish and will always request for extra! I remembered a few years back when I was first experimenting to make the rice cakes, a lot went into the rubbish bin before I settled on this combo that is not too hard, nor too soft and with just enough ‘chew’

Today I have decided to write out with pics in details. If you made it please post me a pic or tag me and you would have made this post worthwhile.

TIP – Make the koay kark, rice cake at least a day ahead. After storing in the fridge it is easier to cut. Oil your knife.