Char kway kak (fried cubed rice cakes)

Recipe from Geok Ping. Tripled the recipe for the 2 tier metal tingkat.

I topped off with paper shrimp/shrimp 'skin'

Ingredients - makes just the right 1 inch deep cake for my steamable IP tiffin tin

220g rice flour

4 tbsp tapioca flour (or cornflour)

2 tbsp wheat starch

1 C cold water

2½ C boiling water

2 tbsp oil

½ tsp salt

Method

1. In a mixing bowl combine rice flour, tapioca flour, wheat starch, salt and cold water together. 

2. Stir in oil. 

3. Pour boiling water into the batter and stir until batter is smooth. 

4. Divide equally and pour into the 2-tier tin tingkat steamer. Pour 1 cup of water (250ml) into the bottom of the IP pot. Steam using the IP for 14 minutes with 10 minutes natural release.

Alternatively pour into 20cm round pan and steam over boiling water in wok for about 25 minutes. 

5. Cool the rice kueh and chill in the fridge for at least 6-8 hours or overnight before cutting into cubes.

Ingredients for frying chai kway kak

3 tbsp chopped pickled radish (chai poh)

3 cloves garlic, minced

2 tbsp dried shrimp, rehydrated and chopped

3 eggs

a few sprigs of chinese parsley

beansprouts (about 3 handfuls)

oil and 2 tsp lard

Seasoning (to taste)

2 tbsp dark soy sauce (cooking caramel if available)

1 tbsp fish sauce

3 tbsp light soy sauce

1 tsp sugar

salt & pepper

4 eggs

bean sprouts

Method

1. With about 2 tbsp of oil and the lrad, pan fry the chai kway (cubic noodles) until golden brown. Chop up and continue to fry. Transfer to a plate and set aside. 

2. Stir fry the pickled radish and rehydrated shrimp with garlic until aromatic. 

3. Return the cubic noodles to the wok. Push the cubic noodles to the side of the wok then crack eggs into the centre and scramble until egg is just set. 

4. Pour in seasoning. Toss well to combine. 

5. Add in beansprouts and chinese parsley. Toss until well combined and heated through. 

6. Serve while it is hot.