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Mama’s Fried Rice Cubes

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This is what you can get in the ‘Pasar Malam’ (night market) in Malaysia or now and again you may find a stall by the roadside near a ‘wet market’ in the morning … it is known as “Char Koay Kak/Char Koay’ in Hokkien (litterally translated as “Fried Rice Cubes”) and is normally had for breakfast/supper … but what you see here is a childhood dish I always enjoyed and have fond memories of …this recipe of my grandmama/mama is different from the regular “Fried Rice Cubes” you would get as the rice cake is made from overnight leftover rice porridge … and I had successfully ‘recreated’ this dish with no proper recipe given to me but from memory of what was served to me and my Mama telling me “oh, you need to add this and that to the porride and steam to get the rice cake then cut into cubes” …that’s how my Grandmama/mama used to cook …no cookbooks but through own know-how and if I ever ask for recipe … what I’m told is “main ingredients are this & that and then you add a dash of this and a pinch of that” …and so on and so forth …hahaha … so let me try my best to share this recipe with y’all who are interested 🙂


Ok, unfortunately I had missed out on taking a photo of stage when I mixed the rice porride with tapioca flour …. this is the rice cake left in the fridge overnight and set


Sliced the rice cake into 1″ cubes as seen in this pix


I used Chinese chives (ku chai), Chinese pork sausages & Chinese liver sausages


These are the regular ingredients in any Fried Rice Cubes / Char Koay Kak … from top, clockwise … chilly paste, minced garlic and chopped pickled turnip (chai pro)


Fresh mung bean sprouts


Heat wok up with 1 Tbsp oil until very hot, add in rice cubes and fry until slightly golden brown



2 cups rice porridge (sticky soft type)

4 Tbsp tapioca flour

a small bunch Chinese chives (ku chai)

2 cloves garlic, minced

2 Tbsp chopped pickled turnip (chai por)

1 Tbsp chili paste

1 or 2 pcs Chinese sausages (optional)

a big handful (50g) mung bean sprouts

1 tsp dark soy sauce

1 Tbsp light soy sauce

Methods :

  • Heat up steamer and mix rice porridge with tapioca flour thoroughly in a steam-proof pan
  • Steam until set (about 20 minutes)… leave to cool then leave in the refrigerator overnight to set well
  • Sliced set rice cake into 1″ cubes … heat up wok with oil until very hot then tip in the rice cubes and fry until lightly browned
  • Set rice cubes to the side of the wok, add in the garlic, turnip & sausages into the empty space in the wok and stir-fry for 1 – 2 minutes, add chilli then mix up with the rice cubes
  • Add in the light & dark soy sauce and mix well …tip in the chives and bean sprouts and stir to mix well for 2 minutes
  • Dish out and serve hot

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