Ingredients with Measurements:
- 500g rice flour
- 50g tapioca flour
- 1 tbsp garlic, minced
- 2 tbsp preserved radish, chopped
- 2 tbsp dried shrimp, soaked and chopped
- 2 tbsp vegetable oil
- 2 cups water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 2 cups bean sprouts
Special equipment needed:
- Large mixing bowl
- Steamer
- Wok or large frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, tapioca flour, garlic, preserved radish, dried shrimp, vegetable oil, water, salt, sugar, and white pepper. Mix well until smooth.
2. Grease a steamer tray with oil and pour the mixture into it. Steam for 30 minutes or until cooked through.
3. Once cooked, remove the steamer tray from the steamer and let it cool.
4. Once cooled, cut the steamed rice cake into small cubes.
5. Heat a wok or large frying pan over medium-high heat. Add a tablespoon of oil and stir-fry the bean sprouts for 1-2 minutes until slightly wilted. Remove from the wok and set aside.
6. In the same wok, add another tablespoon of oil and stir-fry the steamed rice cake cubes until slightly crispy on the outside.
7. Add the stir-fried bean sprouts to the wok and stir-fry for another minute.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Steaming temperature: 100°C
Stir-fry temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 500mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- Preserved radish can be substituted with chopped pickled vegetables.
- Dried shrimp can be substituted with chopped bacon or ham.
Variations:
- Add sliced Chinese sausage or shrimp for extra protein.
- Top with chopped scallions and cilantro for added flavor.
Tips and tricks:
- Use a sharp knife to cut the steamed rice cake into small cubes.
- Stir-fry the rice cake cubes in small batches to ensure they get crispy on the outside.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate.
Garnishes:
Top with chopped scallions and cilantro.
Pairings:
Serve with hot tea or a cold drink.
Suggested side dishes:
Serve with stir-fried vegetables or a side salad.
Troubleshooting advice:
- If the rice cake is too soft, steam for a few more minutes.
- If the rice cake is too hard, reduce the steaming time.
Food safety advice:
- Use clean utensils and equipment when preparing the recipe.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Chai Tow Kway is a popular dish in Singapore and Malaysia. It is also known as fried carrot cake.
Flavor profiles:
Savory, slightly sweet, and peppery.
Serving suggestions:
Serve as a breakfast or snack.
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Region: Singaporean