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It was school holidays. Sew Keng visited us on 15 July. It is a great catch up for us as well as for the kids. Both Laura and Jia have not meet each other for months... To my surprise, Sew Keng brought a pot of home-fried Kuih Kak. Wow, can we fry kuih kak at home? It just never crossed my mind......Of course, she is always very kind to share her recipe with me. After listening to her recipe, it seems that I can use the Chwee Kuih recipe http://wlteef.blogspot.com/2005/04/chwee-kuih.html as a substitute. The whole main reason for me to substitute the original Kuih Kak recipe is that, it is easier to handle half cooked rice flour than to stir rice flour batter on the stove. It can get burnt easily.
Ingredients
- 350g rice flour
- 50g tapioca flour
- 10 g wheat starch (sometimes I use plain flour, it turn out alright too)
- 400ml room temperature water
- 950ml boiling water
- 2 tsp salt (alter to taste from original recipe)
Procedure
- Mix all dry ingredients with the room temp water in a big mixing bowl. (Note: If the room temperature is too low, especially during winter, you can take away 3 tbsp of the room temperature water, then add 3 tbsp of hot water. I will explain the reason later.)
- Add salt to boiling water, stir well. Pour salted boiling water to the above mixture.
- Constantly stir the mixture until it is thickened. If the room temperature is too cold, the mixture will NOT be thickened. At that case, you have to cook the mixture on stove with constant stirring until it gets thickened.
- Grease 2 metal plates, then pour the mixture into the 2 greased plates.
- Steam them at high heat for 15 minutes or until the it comes out clean when poke with a chopstick.
- Cool down to room temperature.
- Keep them in the fridge for at least 4 hours. This process is vital o/w you will not be able to cut them nicely in the next step.
- Cut them into 1.5cm cubes.
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