Handmade Traditional Penang Fried Chinese Rice Cakes 槟城炒粿角 (Penang Char Koay Kak)

This is a very unique street food where only you can find it in Penang State, Malaysia. It is a type of fried noodle but replaced with the homemade traditional rice cakes. You will not be able to buy the ready rice cakes at the supermarket, it is purely homemade and no MSG.


This fried rice cake is relatively simple dish with no extra side dishes, we do not add in any shrimps or pork like other lou mein or fried noodles. Just bean sprouts, chives, green scallions, and some Chinese carrot pickles.


Let’s see how to do the rice cake.


Rice Flour *110g

Tapioca Flour *10g (i replaced with corn starch as i do not have it in my kitchen)

water * 230g (room temperature)

salt * 1/2 tsp

How to do:

  1. Mix all the above ingredients into a bowl and pour into a square mold.
  2. Stream it for about 30-45 minutes with medium heat.
  3. To check if the rice cake is well cooked, use a toothpick to poke on the ingredients. If nothing sticks on the toothpick, then it is done or you can continue to steam until it is cook.
  4. Put it in the freezer to cool it down for easier cutting into small cubes.


Next we come to the step to combine all other ingredients into a yummy fried rice cake.

Here’s the extra ingredients needed:

Bean Sprouts * 150g

Chives * 80g

Green Scallion * 50g

Carrot pickles * 30g

Garlic * 3 cloves (chop finely)

Seasoning ingredients:

Oil * 3 tbsp

Dark Soy Sauce * 2 tbsp

light Soy Sauce * 1/2 tbsp

Oyster Sauce * 1/2 tbsp

Black Pepper * 1 tsp

Dried Chilli flakes * to taste


How to make:

  1. Heat up the wok with oil and start to fried the rice cake with seasoning ingredients. Until every side of rice cakes are coated with the sauces. Then set aside.
  2. Heat up the wok with little of oil and put in the garlic and carrot pickles until it turns little brownish color and follow back by the rice cakes. Mixing it with high heat
  3. Add in the bean sprouts and chives continue to fry the rice cake
  4. Last step is to add in the green scallion and it is ready to eat!





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