Ingredients Jump to Instructions ↓

  1. 1 lb radish - shred very fine and squeeze out juice

  2. 2 bowls(chinese rice bowl) rice flour

  3. 4 tbsp tapioca flour

  4. 1 tbsp sugar

  5. 1 tsp salt

  6. 1 tbsp soya sauce

  7. 1 tbsp sesame oil

  8. 1/2 tsp white pepper

  9. 1 tsp potassium carbonate & sodium bi-carbonate solution(kan sui)

  10. 4 bowls water For frying a plate :

  11. 1 bowl of diced radish cake

  12. 1 tbsp chopped garlic

  13. 1/2 - 1 tsp of fresh ground chilly or sambal olek

  14. 1 tbsp chopped preserved turnip (chai poh)

  15. 1/4 tsp sugar(omit if the chai poh is the sweet type)

  16. 1/2 tsp dark soya sauce a handful of taugeh(green bean sprouts)

  17. 1 tsp chopped spring onions a dash of msg a dash of white pepper

  18. 1 egg

  19. 2 tsp oil

Instructions Jump to Ingredients ↑

  1. To make the chai tau kueh Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened. Pour into a 10 inch round cake pan and steam on high heat for 1/2 - 3/4 hour. Leave to cool. To fry one serving Using a stickless pan, heat 1 tsp oil and pan fry the diced kueh until very fragrant.(do not stir or turn kueh until it is brown on one side). Remove kueh to the plate and heat the other tsp oil. When oil is hot, add chopped garlic and fry until fragrant before adding the chilly. Add the chai poh and sugar and saute until well mixed. Add in the pan fried kueh and dark soya sauce. When well mixed, crack in the egg and fry until egg is cooked. Add in the taugeh and stir fry (do not overcook the taugeh). Add in a dash of msg if using and the spring onions. Dish out and dash with white pepper. Enjoy while it is piping hot. Serves


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