26 June 2013

Fried Radish Cake (Char Koay Kak 炒萝卜糕) : MFF

This is another long overdue post, I made this fried radish cake (Penang street food) when I was still in Singapore, haha... it was more than 7~8 months old!! 

I swing into action when I saw Jane's Corner made it purely because I missed this Char Koay Kak or Fried radish cake so much! Still remember there was a three wheels hawker cart selling this Char Koay Kak outside my primary school, that time it was only RM0.20 a pack, in cone shape wrapped with banana leaves and newspaper! The salty pickled radish (chai poh) in it was what I anticipated for :) and I always left the bean sprouts behind. 

I am using the recipe from Jane's Corner (original from Minty's Kitchen), a beautiful recipe which I will want to try many times!

Recipe from Jane's Corner (original from Minty's Kitchen)
(a) 300g radish (shredded)
(b) 220g rice flour, 40g tapioca flour, 20g wheat starch, 250g water, 1 tsp salt, 1 tbsp sugar
(c) 500ml water

Ingredients for frying the radish cake:
3 tbsp chopped sweet pickled radish (chai poh)
3 cloves garlic, minced
2 eggs
some spring onions
some bean sprouts
cooking oil

seasoning (to taste):
dark soy sauce, kecap manis (sweet dark soy sauce), light soy sauce, pepper, sambal chilli (if using)

Making radish cake:
1. In a mixing bowl, combine (b) and cold water together.
2. Cook (a) with water till soft (turn translucent). Discard water.
3. Heat pan with 1 tbsp oil, fried the shredded radish for 2 mins. pour it into (c). (500ml water)
4. Continue cooking till boiling. stir in flour mixture and cook over low heat all the time until the mixture turns to a thick paste.
5. Pour the batter into a steaming pan. Steam over boiling water for 30 mins. Cool the radish cake thoroughly before cutting into cubes.

Frying radish cake:
1. Heat oil and fry minced garlic and sweet pickled radish till aromatic.
2. Add in radish and fry with medium heat until the radish cake turn lightly browned and slightly crisp. 
3. Add in seasoning and fry to coat evenly.
4. Push the radish cake to the side of the pan then crack eggs into the pan. Allow the eggs to set slightly before flipping the radish cake over.
5. Finally add bean sprouts. Toss until well combined. Garnish with spring onion and serve hot. 

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies


  1. Wish to have a plate of your yummy CKK for breakfast!

  2. Me too~can I have a plate for my lunch!!

  3. 多美味的萝卜糕, 看了流口水了!
    不行, 不行。。我马上要去外面档口打包了。 我懒惰动手做这个, 还是你请我吃吧!

  4. 好可口的样子

  5. Not easy to get char koay kak here now, have to look out for the mobile hawker in the market who doesn't come every weekend. Yours looks delicious!

  6. 我也好怀念那些年读书时的萝卜糕,要指明要多多黑酱油的,

  7. Yours looks delicious! I love to add a lot of sweet sauce in this radish cake when I was a little girl but now I prefer to have it without sweet sauce.

  8. Tze, I also like this recipe very much.... Mmmm...I can smell the fried char kuih kak from here...yum yum

  9. wow, so delicious looking! i like them with more bean sprouts!

  10. Yes, I love mine with lots of bean sprouts too! and more chai poh please:D


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