Fried rice cake | char koay kak Penang street food | how to make koay kak | steamed rice cake

[@merlecharge6813]

Love the way you take your time to explain everything...perfect ..

[@foodtripwithvictor]

@Merle Charge...thank you! Cheers, Victor

[@markwong85]

Ahhhh feeling so homesick right now! This is one of my favourite hawker dishes! Thanks for sharing this recipe

[@foodtripwithvictor]

You are welcome @Mark Wong…when we get to travel home again..we get to binge eat our local food again 😋

[@nan_si]

Thankyou for taking the time and patience to describe everything. Appreciate it!

[@foodtripwithvictor]

You are welcome @Nancy Singh. Thanks. Cheers, Victor

[@lindakoh]

Thank you for making it simple and well explained this simply yummy street food of Penang.

[@foodtripwithvictor]

You are welcome @Linda Koh 😊

[@andrewbingemann3504]

Delicious Victor. Just finished making this dish. Thanks so much for posting. The homemade chill sauce makes a huge difference!

[@foodtripwithvictor]

You are welcome @Andrew Bingemann.. thanks for letting me know that you’ve tried this recipe and it tasted delicious. Cheers, Victor

[@vulcanken1273]

Nice presentation of a simple delicious food

[@foodtripwithvictor]

Thank you.

[@charmainec8760]

thanks so much for this great video, perfect explanation and very enjoyable to listen to!

[@foodtripwithvictor]

You are welcome @Charmaine C..thanks for letting me know. Cheers, Victor

[@evetucker7510]

I really miss koay kak going marketing in Perak Road Penang 😊always buy it on my way home.Thank you so much for your video.I live in Glasgow Scotland 😢.

[@foodtripwithvictor]

Perak Road in Jelutong good choices for Penang local food 🥰😋. You live in a beautiful country Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 and I’ve heard Glasgow is now arty and trendy with good food.

[@nannyelyani334]

Thankyou for your simple recipe

[@foodtripwithvictor]

You are welcome @Nanny Elyani

[@lic1608]

Thanks for sharing it is delicious indeed I also miss Malaysian food very much

[@foodtripwithvictor]

Hi @Li C...you are most welcome. Thanks for supporting my channel. Cheers, Victor

[@kvisvarupa]

Spot on...I miss kuih kak a lot

[@foodtripwithvictor]

Thank you

[@angiewalters3694]

I am from penang too, living in the uk. It’s been a year since I was last in penang. Really miss the food. Great to see this video! Thanks.

[@foodtripwithvictor]

Hi @Angie Walters...glad to hear from a fellow Penangite and thanks for visiting my channel. I hope you, your family and friends are all safe and well in UK. Hopefully the ox year will be bring stability and improvement for UK and her people. Cheers, Victor

[@SylviaJoseph-mz5wl]

I like the Chinese Char kue.

[@foodtripwithvictor]

@@SylviaJoseph-mz5wl ..me too 😋

[@kennySg101]

For sharing! Victor in Chaozhou China stream rice cake is cut into diamonds shape b4 they fry. They do add veg like Penang but mostly Kailan instead of touge

[@foodtripwithvictor]

@@kennySg101 ..thank you for sharing your knowledge on how it’s done in China 🙏😊

[@albertopus]

Nice! I've been looking for a recipe for this for a while

[@foodtripwithvictor]

Hi @Albert Tang...that’s great! Hope you like my recipe and that it works for you. Let me know if you have any questions. Cheers, Victor

[@jeanbrewster7267]

Heck I'm going to try this i miss all my fav food from Penang, .

[@foodtripwithvictor]

Hi @Jean Brewster…thanks. I hope the recipe works for you. Cheers, Victor

[@vinayjathanna8696]

Thank youfor the recipe. Looks delicious.

[@foodtripwithvictor]

Hey @Vinay Jathanna... you are very welcome..and, oh yes...it tastes yummy 🤤 Cheers, Victor

[@ceceliadorisamymuthu6711]

Me too frm Penang...based in Germany now....just waiting to go back!!!

[@foodtripwithvictor]

@Cecelia Dorisamy Muthu...hello Germany! me too...I am soooo..missing Penang and family. Cheers, Victor

[@healingmusicandmantrasinc8306]

A meal on its own! I will certainly try this recipe at home.

[@foodtripwithvictor]

@A EUDAEMON Living...it sure is..but don’t make too much. It’s easier to control the heat frying in small portions. And, It’s quite filling and we usually eat this as a snack, rather than a big meal 😅 Cheers, Victor

[@azulahuang3154]

I thought most of us use blended leftover rice to make char koay kak. Rice flour and starch are added to the the blended leftover rice, steamed for half an hour, so simple and so delicious. The same recipe is used for Teochew Chew Kueh too.

[@foodtripwithvictor]

Thanks for sharing how Teochew Chinese do this dish 😊

[@susilajames6556]

Oh Tq so much sir..I really don't know the name of this street food but it's my favorite..n ur video simply super n very excellent explanations .Tq so much sir👍🥰🥰

[@foodtripwithvictor]

You are welcome @Susila james..I am pleased to know that you like this video and recipe. Thanks for watching. Cheers, Victor

[@poppacapnurass2608]

loving your vids and look forward to watching more vids from you!

[@foodtripwithvictor]

Thank you @PoppaCapnurass

[@c-anndeguzman114]

Tried this today,omg so yummy! Thank u for sharing,from Singapore here

[@foodtripwithvictor]

You are welcome @C-Ann De Guzman…thank you for letting me know, and hello Singapore 🥰 Cheers, Victor

[@c-anndeguzman114]

@@foodtripwithvictor Cheers! Subscribed too 😊

[@foodtripwithvictor]

@@c-anndeguzman114 thank you 🙏 😊

[@merlecharge6813]

Oh my goodness after all these years to see this, I used to buy this after school for 5 cents many many years ago In Singapore..thank you,, I am going to try and make this 🇬🇧🇬🇧

[@foodtripwithvictor]

@Merle Charge..wow! 5 cents? That is indeed really really cheap. I do miss my CKT and CKK back in Penang. Just waiting for the international border to reopen. Cheers, Victor

[@merlecharge6813]

Foodtrail with Victor Khoo....Victor 5 cents for the char okay kak, served in a banana leaf With a little bamboo skewer to eat the food with, 5 cents in 1952 was lot of money I was twelve then So that gives my age away....thoroughly enjoy your Malaysian/Chinese recipes, the aroma of your cuisine Wafts all the way from where you are to UK "fond memories" 🇬🇧🇬🇧🇬🇧👍👍👍

[@foodtripwithvictor]

@@merlecharge6813 ...good memories of old time back home. It’s lovely to hear your story. Thanks for sharing 😊

[@euigenemahmah3412]

Hi Victor.. Loves Yr cooking.. My hobby is cooking too..

[@foodtripwithvictor]

Thanks @euigenemah mah

[@droneflyer7524]

Hey Victor I try out your koay kak recipe and it very delicious thanks for sharing

[@foodtripwithvictor]

Happy yo hear it works for you @Drone Flyer. Thanks for letting me know. Cheers Victor

[@aminrahman8081]

Looks similar to lontong kering or in Malay in Johor fried the nasi impit goreng

[@foodtripwithvictor]

Thanks for sharing a similar type Johor food and its name. Otherwise I wouldn’t know. Nasi impit goreng looks very similar. Lontong kering looks like ketupat serves as a condiment with satay. I learned something new from you today 🙂 Cheers, Victor

[@FS-dv1zi]

Dear Victor, I finally made your recipe, not with 'nian gao', but with home-made rice cake. It was very delicious. The only problem I had, was that during pan-frying the rice cake cubes started to stick to eachother. The longer I pan-fried them, the worse it became (the sticking). I noticed that - while pan-frying the cubes - a sticky layer appeared on the sides of the rice cubes. It is this layer that makes the cubes stick to eachother. I had a really hard time to separate them again. Do you have some tips to prevent the cubes from sticking together? Thank you.

[@foodtripwithvictor]

Hi @F S..thanks for trying out the recipe. Yes, it is a bit tricky if you are doing it the first time. Few points: 1. Cook in smaller batches. If you overcrowd the rice cake cubes in the pan, they could sweat and stick together. You need a wide pan with plenty of space to spread out the rice cake cubes. If you see my video, I have plenty of space for the rice cubes on one side and space for me to fry the “chai por”. 2. The pan needs to be very hot. 3. Another tip. After you cut the rice cake into cubes, you can add a bit of cooking oil and with both hands, toss them to coat the the rice cubes with the oil before frying. This hopefully should also help them from sticking together. Don’t give up. Hope you will try making it again. Cheers, Victor

[@brucewayne3602]

perfect presentation ... Thank-you !!!

[@foodtripwithvictor]

Oh thank you very much @Bruce Wayne 😊

[@lynnettes329]

I miss the food but not the weather. Going to have to try and make this someday. Where are you located?

[@foodtripwithvictor]

Thanks. Now I’m located in Penang. Cheers, Victor

[@jadenetworks]

Mate, a gallon of black soy!! Pretty scary for a home cook :). Love your series. How about Bak kwa next? I remember the Ah Peks in Pudu road selling Bak Kwa over a charcoal grill as a sandwich in a a toasted long bun. Memories from 40 years ago!

[@foodtripwithvictor]

@Jeyadev Sreedharan....that’s the first time I’ve bought such a big bottle of dark soy! I wonder how long it will last 🤣. Now we are the Ah Pek! We are probably from the same era! Beside “bak kwa”, I also remember “bak hu” in a soft bun to take inside the cinema to eat. I haven’t eaten either one of them for donkey years. Thanks for the soft suggestion making “bak kwa” but I’ll give that a miss. I don’t know how and a better excuse...boh bbq 😅 Cheers, Victor

[@jenjtsh]

Can just steam directly without cooking it on the stove on low flame?

[@foodtripwithvictor]

@Jen Jtshi..that is an excellent question. I haven't tried it myself. I suppose you could. Not sure you get the same smooth evenly blended texture of the flour by cooking it first. Cheers, Victor

[@jenjtsh]

​@@foodtripwithvictor thks Victor

[@ahmadfarabi6234]

lontong goreng ❤️

[@IcedCupcakes]

Making this tomorrow with my leftover satay rice cake haha

[@foodtripwithvictor]

Oh yes @IcedCupcakes...that sounds like a great idea.

[@IcedCupcakes]

@@foodtripwithvictor i notice that you use dark soy sauce in this recipe instead of the cooking caramel in your CKT video. Whats the difference?

[@foodtripwithvictor]

Hi @@IcedCupcakes ..it depends on your personal taste. I just want a bit of colour on my koay kak and the flavour of preserved turnips on the saltiness. That’s why I used the dark soy instead of a caramalised soy sauce. But you can use the caramalised soy if you like a bit of sweetness in your koay kak. Cheers, Victor

[@chinfai2]

Use pork lard oil even better.. and add the crispy fried pork lard. That is the way... From Penang island. Cheers.

[@foodtripwithvictor]

Hi @Chin Fai Lok…I wish I can get pork lard here in Melbourne. Unfortunately boh available here lah. Have to wait until 2022 for my favourite CKK and CKT in Penang cooked with “bak you” Cheers, Victor

[@SuperSpecies]

@@foodtripwithvictor lard is usually available at most Coles and Woolworths in the cold section near the butter and copha

[@foodtripwithvictor]

Thanks for sharing this info @SuperSpecies…with the viewers. Cheers, Victor

[@ahhuat8821]

This looks great! Do you think if i use salted eggs it will still work?

[@foodtripwithvictor]

Hi @Ah Huat...that’s a good question. I’m not sure about salted eggs because it has a strong, rich and salty flavour which will alter the taste. Although you can use duck eggs instead of chicken eggs, which back in Penang, most CKK vendors give you that option with an extra cost for duck eggs. I love to hear from you again if you do make your CKK using salted eggs. Just remember that “chai por” can be salty as well and so is light soy. Cheers, Victor

[@VK-kz8ns]

What happens if you skip the mixing part on the stove and put the mixture straight to steam? What would that do the mixture of the rice cake?

[@FS-dv1zi]

Dear Victor, Thank you for this great recipe. In the Asian grocery shop where I live I can buy 'nian gao', i.e. sticky, chewy oval-shaped Chinese rice cake slices. Can I use them (i.o. the rice cubes you made) for this recipe or is the texture not right?

[@foodtripwithvictor]

Dear F S…I don’t think ‘nian gao’ or ‘ti kuih’ in my local Hokkien dialect will work because the texture will be too gluey and sticky. I haven’t try it personally but if you decide to give it a go, please do let me know if it works. Cheers, Victor

[@谭雪影]

Good

[@foodtripwithvictor]

Thank you 😊

[@vcys2]

I suggest after steam, let it cold down then put in refrigerator for 4 hours before cook. This step is to prevent sticky when frying.

[@foodtripwithvictor]

Thank you for this tip. Leant something new from you. This is good information for my viewers too 🙏😊

[@vaishuvj2712]

Can u plz make traditional kaya puff...

[@foodtripwithvictor]

@Vaishu Vj...hmm..a savoury sweet snack. You have given me a challenge. I will add that to my list..and let you know when I have done it. Personally, I don't remember eating one when I was growing up..not sure what I have missed. Cheers, Victor

[@craigj5084]

Silly question but as I've only got gluttonous rice flour could I use this?

[@foodtripwithvictor]

Hi @Craig J...my understanding is that rice flour and glutinous rice flour are used differently in cooking and not to use as a substitute because it may yield a different result. They have different textures after cooking. Glutinous rice flour has a sticky, chewy texture, which is mostly used for making Chinese dumplings. Rice flour is used in this recipe so it maintains its shape-like cube. I did some research and I think from what I’ve read, a better substitute for rice flour is wheat flour (gluten full) or sorghum flour (gluten free). If you have either of this flour in your pantry, you may want to try. However, I have not tested either one of this flours in my recipe, so I cannot guarantee it will work. If you’re going to buy a new packet of flour, I suggest to stick with rice flour, and not the other flours to be sure you get the same results. If you did try using the other flour and if it works, please let me know so my other viewers will benefit from your experience. Cheers, Victor

[@foodtripwithvictor]

@Craig J...I forgot to mention...it is a good question, not silly at all. Thanks! Victor

[@brianrollins3245]

I grate and steam a daikon radish and add this to the batter and steam. I was unaware about heating the batter in pan before steaming so will try this next time.

[@foodtripwithvictor]

@Brian Rollins..is your version more like what you get at yum-cha? the radish cake or "loh pak koh"? some people put dried shrimps for the crunchiness and added flavour. I haven't try making that myself. Cheers, Victor

[@brianrollins3245]

@@foodtripwithvictor mine is better than yum cha :) I stir fry the cubes with sweet preserved radish, chopped garlic, bean sprouts, spring onions and eggs, fish sauce and sweet soy. Have tried adding dried shrimps, works well in the batter.

[@foodtripwithvictor]

@@brianrollins3245 that sounds extremely delicious! I am going to have to making it myself next time. Thanks for sharing with me and my viewers. Cheers, Victor

[@M_Jono]

here in Indonesia , the Chinese chives (Kucai) is thin and tiny 😁

[@foodtripwithvictor]

@Mary ono...and, probably has a nicer, more intense flavour too 😊..I remember back in Penang, the spring onions are skinnier and shorter at the market..unlike the Australian grown which is bigger! 😂 cheers, Victor

[@mparthur144]

Just use a whisk to stir the batter.

[@daniellee9158]

hi, what's the difference between Char Kway Kak & Fried Carrot Cake? both are Char Kway Kak? I'm kinda confused

[@foodtripwithvictor]

Hi @Daniel Lee..this is what I’ve found, en.wikipedia.org/wiki/Chai_tow_kway..I usually know it in English as “fried turnip cake” or “fried radish cake” or even daikon depends on the ingredients used. Carrot is not used as a main ingredient. The translation from “chai tow” that sounds like carrot according to wikipedia. Cheers, Victor

[@KezzaTianzun]

This looks very similar to chai teow koay (carrot cake)

[@foodtripwithvictor]

Yes it is somewhat similar 😊

[@rubbyxang6078]

If give a little hebi driead praw can ++delicious

[@foodtripwithvictor]

Oh yes @Rubby Xang…thank you for the tips 😋

[@daisydays5964]

Can you also make Singapore Carrot cake please? 😇😇

[@foodtripwithvictor]

Hi @Daisy Days…I will try. Although it is quite similar to CKK. The name “carrot” doesn’t mean it’s made from carrot. It’s called carrot cake in English because in Chinese it sounds like “carrot”. The base Ingredient is either taro or yam. I will write it down as my to do list video for future post. Cheers, Victor

[@daisydays5964]

@@foodtripwithvictor Thank you. Looking forward to it!

[@tangyap929]

Dear Foodie Lover, Mr Khoo May I know whether this is the same Hakka savoury rice cake ? I just love it but dont know where to buy it so that I can try either savoury or sweet style (ie with gula melaka n fried onion). Your kind comment is highly appreciated. Thank u, Rena

[@foodtripwithvictor]

Hello Rena @Tang YAP, I am not sure what is Hakka rice cake. I googled it. Is that the same as shui ban? I wish I have the answers for you. Try google and see if you can find the recipe you are looking for. I found this on pininterest, www.pinterest.com.au/pin/283375001543664711/?mt=login But not sure if it is what you are looking for. Cheers, Victor

[@samueloey5970]

I followed exactly what you instructed in your video but the texture has been sticky n not firmed. Why? I tried 3-4 times already. I even refrigerated after it's cooled down for overnight

[@foodtripwithvictor]

Hi @samuel oey...few reasons it could go wrong. 1) the flour mixture - need to have the right balance of water and flour. Too much water will make the rice cake too soft, 2) heat the flour mixture until it becomes thick and smooth. Otherwise, it will not set evenly to firm up, 3) Allow enough time for it to cool down and set. It should firm up. If it doesn't firm up, it means there is something wrong in step 1 and/or step 2. When you gently press on it, it shouldn't collapse with a hole. It should bounce back and hold its shape. Otherwise, you won't get the texture when you stir-fry. If you have done it correctly in all the 3 steps, it should hold the shape. If the rice cake is done correctly, the next step is to slice it into small cubes. To prevent the rice cake cubes from sticking, you can toss them in a bowl with a bit of cooking oil before stir-frying them. When you fry the rice cake cubes, make them in small batches. Do not overcrowd the pan with too many rice cake cubes. Spread them out and let them crisp on one side before tossing them over. If the pan is overcrowded, it will create too much moisture and the rice cake will become sticky and soft. Hope this helps. I hope the next time you make it, it will work for you. Cheers, Victor

[@samueloey5970]

Kum Xia, Victor. When I got it right, I'll fly you to Perth to try my Chai Tau Keow

[@foodtripwithvictor]

@@samueloey5970 …beh yau kin..ha ha…better make sure you get it right so I get a free trip! Never been to Perth yet. Keep trying. I’m sure you will get it eventually 😋 cheers 🍻

[@agnestan061]

We miss Penang and it's food😔

[@foodtripwithvictor]

I know…me too 😞

[@vcys2]

Migrand to Penang then.. 😂

[@danxcanxcook]

Thx!

[@foodtripwithvictor]

Welcome! Cheers,Victor

[@acevedo230]

Un vídeo que explique en español por favor

[@foodtripwithvictor]

Sorry...I don't know how to have my video translated into Spanish.