Fried Rice Cake or Char Kuih

Fried Rice Cake is commonly known as Char Kuih in my hometown Kuching.  The first step is to make and steam the rice cake, let it cool down, and overnight is best as the rice cake is easy to cut into cubes, then pan-fried. In my hometown, there are two types of Char Kuih, either savory or sweet.  Both are equally yummy!

(1)  Recipe for the steamed rice cake/char kuih
300g. cooled rice 
500g. water
100g. cornflour (sifted)
80g. plain flour (sifted)
80g. water
2 tsp. salt

Methods:

1. In the bowl of a blender, add cooled rice and water, blend 30 seconds with high speed.
2. Next, add in cornflour, plain flour, another 80g. of water and salt.  Continue to blend for another 30 seconds with medium speed.  Open the lid to check if all the ingredients are well blended.  If not, then blend for another few seconds.
3. Pour batter into an oiled steaming tray and steam for 30 minutes.
4. Set steamed rice cake aside to cool, then wrap in cling film and place in the fridge.

(2)  To fry the rice cake/char kuih  (serves 1)

1. Cut out a portion of the steamed rice cake from the steaming tray, cut into small cubes.  There is no specific sizes, but best smaller cubes to ease pan-frying and enable the seasonings to get evenly through the rice cake.
2. Peel and chop 1 tablespoon of garlic (more means more tasty), set aside.
3. For the preserved radish, I normally buy the ready chopped ones.  Prepare by adding 1 1/2 tablespoon in a bowl, rinse with water and squeeze dry and set aside.  For this preserved radish more means more tasty as well.
4. Crack 2 eggs separately in 2 bowls.  Slightly whisk one and leave the other one whole.
5. For seasoning, I use light soy sauce to drizzle over the fried rice cake during cooking.
6. To cook, heat a non-stick pan using medium heat, add 1 tablespoon of cooking oil, swirl to coat the pan.  Add the rice cake, spread out with spatula, pan-fry, and turn the rice cake to ensure evenly cooked.
7. Scrap the rice cake to the sides of the pan, add a bit more oil in the center, saute garlic and preserved radish.  Stir-fry until fragrant, then mix in the rice cake, drizzle 1 tablespoon of light soy sauce evenly over the rice cake, stir-fry to mix until combine.  The amount of light soy sauce is based on your preferred taste, as well as the types of soy sauce that you use, as some are more salty than the other.
8. Add the whisked egg evenly over the top, let it fry for a quick half minute.  Then use the spatula to scoop from the bottom part of the rice cake and flip over.  You can do this in 3 flips, then fry for another half minute, remove the rice cake onto a serving plate.
9. I fry another egg to top the rice cake or char kuih.

The recipe for the steamed rice cake/char kuih is adapted from Sherry Choo, but the frying part is my own recipe.