By Elizabeth Quintal, in loving memory of Mom, Daisy
Ingredients – rice cake (chai tau kueh)
1 cup (8 oz) rice flour
1½ tbsp tapioca starch
2¼ cups water (1 cup cold water + 1¼ cups boiling water)
½ tsp salt
1 tbsp fried shallot oil (+ some fried shallots)
Ingredients for frying the diced kueh:
½ tbsp sesame oil
1 tbsp chopped garlic
½ tbsp sweet soy sauce (kecap manis)
1 tbsp soy paste
1 tsp mushroom flavored dark soy sauce
a dash of white pepper
1 tsp of fresh ground chilly or sambal olek or LKK chiu chow chilly oil
Chopped spring onions for garnish
To make the chai tau kueh:
- Sift the rice flour, tapioca starch and salt with a whisk.
- Gradually add 1 cup of cold water to the flour mixture and mix until smooth.
- Add 1 tbsp of shallot oil and some fried shallots and blend.
- Gradually add in the boiling water and blend until smooth.
- Transfer the combined mixture into a pot and stir under low heat just until it thickens.
- Pour the batter back into mixing bowl and whisk. This is to ensure the flour and starch are cooked and thoroughly mixed to ensure there are no lumps.
- Pour smooth but thick batter onto an 8” round cake pan and steam on high heat for ½ an hour. Leave to cool, then cut into small squares for frying.
To fry one serving: (2 step process – fry the rice cake first, then the ingredients and blend both together)
- Use a non-stick pan, heat 1 tbsp sesame oil and pan fry the diced kueh on both sides until slightly brown.
- Add the sweet black sauce and mushroom flavored dark soya sauce and soy paste and fry until fragrant
- In a separate pan, heat 1 tbsp sesame oil. Add in the chopped garlic and spring onion and stir fry.
- When cooked, crack in an egg, sound fresh ground pepper and fry until egg is cooked
- Combine both together (rice cake and the ingredients) and stir fry until fragrant. Add bean sprouts and other additional condiments like fresh ground chilly, sambal olek or chai poh if desired and serve hot.