Char Kueh Kak, simply translated, is fried rice cake. It is a popular Malaysian street food synonymous with breakfast, especially in Penang. The traditional, basic Char Kueh Kak is just cubes of homemade rice cakes fried up in lard, bean sprouts, some pickled radish (chye por), a whole lot of soy sauce, an egg & some chilli paste if you want it spicy (who doesn’t?).
Char Koay Kak (Fried Rice Cake), also known as Chai Tau Kueh is a very popular street food on the island of Penang, Malaysia. It is normally eaten for breakfast or late supper. Housewives doing their groceries in the early morning would gather around the stall to trade gossips while waiting for their orders of Char Koay Kak. The hawker will fry batches of cubed rice cakes in a flat pan about 2½ feet in diameter.
CHAR KUEH KAK Ingredients for rice cake 120 g rice flour 3 tbsp corn starch 1/2 tsp salt 500 ml water 1 tbsp oil Method 1. Mix all the ingredient in a pan. Stir well until you get a smooth batter. 2. Partially cook the batter. keep on stirring. Remove from heat when the batter start ti thicken. 3. Pour batter into a tray and steam for 20 minutes.
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