Koay Kak

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Batter and Koay Kak

  • 125 g ERAWAN BRAND Blended Rice Flour (or Cap Gajah Blended Rice Flour)
  • 25 g STAR BRAND Wheat Starch
  • 25 g STAR BRAND Corn Starch
  • 500 ml Water

Fried Koay Kak

    May be added optional prawns or squid

    • 3 tbsp Cooking oil
    • 5 cloves Garlic
    • 20 g Salted turnip (minced)
    • ½ tbsp Chili paste
    • 2 pieces Eggs
    • 50 g Sprouts
    • 40 g Chives


    • ½ tbsp Oyster sauce
    • 1 tbsp Light soya sauce
    • tbsp Thick soya sauce
    • tbsp Fish sauce
    • 1 tbsp Water

    Cooking Method


    • Mix rice flour, wheat starch, corn starch and water, then sieve the mixture.
    • 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.
    • Cool the mixture (at least 5 hours) before cutting into cubes.

    Fried Koay Kak

    • Heat wok with cooking oil. Add garlic, salted turnip, chili paste and saute unit fragrant.
    • Add mixture in cubes and seasoning. Continue to stir fry until well mixed.
    • Add eggs, sprouts and chives. Stir well.
    • Serve hot.