Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food
200g rice flour
30g tapioca flour
1 tbsp salt
100g preserved radish
100g bean sprouts
100g chives (sectioned)
2 tbsp chopped garlic
1 tbsp dark soy sauce
2 tbsp light soy sauce
- Making Rice Cake: Mix all ingredients A until well combined. Pour the mixture into a wok and cook until it forms a thick batter. Pour the batter into a steaming pan and steam for 20 minutes. Set aside to cool, and cut into dices.
- Heat up some oil, stir-fry chopped garlic until fragrant. Add preserved radish and stir-fry until fragrant.
- Add rice cake and stir-fry well. Add seasonings and mix well.
- Lastly, add eggs, bean sprouts and chives, stir-fry until fragrant.
- Dish out and serve.