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Koay Kak


Batter and Koay Kak
– Erawan Brand Rice Flour (or Cap Gajah Blended Rice Flour) 125g
– Star Brand Wheat Starch 25g
– Star Brand Corn Starch 25g
– Water 500ml


Fried Koay Kak
– Cooking Oil 3 tbsp
– Garlic 5 cloves
– Salted Turnip (minced) 20g
– Chili Paste ½ tbsp
– Eggs 2 pieces
– Sprouts 50g
– Chives 40g
* may be added optional prawns or squid  


– Oyster Sauce ½ tbsp
– Light Soya Sauce 1 tbsp
– Thick Soya Sauce 1 ½ tbsp
– Fish Sauce 1 ½ tbsp
– Water 1 tbsp

Cooking Method

  1. Mix rice flour, wheat starch, corn starch and water, then sieve the mixture.

  2. Pour the mixture into a 6 inch mould. Place the mould in steamer with boiling water. Stir the mixture until thickens then steam it for 1 hour.

  3. Cool the mixture (at least 5 hours) before cutting into cubes.
Fried Koay Kak
  1. Heat wok with cooking oil. Add garlic, salted turnip, chili paste and saute unit fragrant.

  2. Add mixture in cubes and seasoning. Continue to stir fry until well mixed.

  3. Add eggs, sprouts and chives. Stir well.

  4. Serve hot.
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