Woon Chai Koh

Fond memories of childhood days when a vendor would come to our home doorsteps with a full basket of bowls. She would use a bamboo stick(lidi), scrape the side and bottom to loosen the koh, then divides it, overturns it onto our plate and then tops with sweet or savory toppings of our choice. It marveled me to see how efficient she was with the stick as she had a group of eager children wanting to be served first.

Ingredients:

(A)

140 g rice flour
1 heaped tbsp sago/tapioca flour
565 ml water
2 tbsp oil
1/2 tsp salt
1/4 tsp alkaline water (for further info - http://www.stomp.com.sg/stfoodiesclub/askthefoodie/16/index.html)

Topping:(1)

6 tbsp oil
2 cloves garlic, lightly bashed
115 g chopped, preserved slated radish
1/4 cup water

Seasoning:

1 tsp sugar
1/4 tsp pepper
1/2 tsp light soy sauce
1/2 tsp sesame oil

Garnishing:

Fried chopped garlic
Chilly sauce

Topping (2)

Garlic oil
soya sauce
Golden/maple/pancake syrup
Chopped fried garlic

Method:

Mix ingredients (A) and blend into a batter. Strain into a large glass bowl.

Microwave on high, 1/2 min at a time until mixture thickens but still runny.

Place lightly greased bowls in a steamer to heat them up.

Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked.

Cool the rice cakes well, then remove from cups and scatter topping ingredients over.

Garnish and serve with chilli sauce.

For the topping(1):

Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well.

Dish out and use as a topping.

For the topping(2)

No cooking is needed, unless you have to make chopped fried garlic

Notes:

In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet.

Serves