Hokkein Rice Tapioca Cake

This is a beautiful authentic dish from the Chinese Hokkein clan. My grandfather used to serve this simple and healthy dish for all of us to enjoy during our visits. These pieces of kueh is very "springy" when bite on and it is very much like eating sea cucumber. It is made of tapioca flour mixed with porridge, form into a dough and steamed it over high heat. Then the cooked rice-tapioca cake aka "moi kueh" is then fried with dried shrimps and chinese celery and spring onions in dark soy sauce....wow, it taste great! It is an "old fashion" home cook dish and cannot be found in any eating outlets. Well, it is a dish that brings back very sweet memories of my childhood days where me and my cousins were busy running around chasing the little ducklings, chicks in my grandfather's backyard little orchard... :))

To make the rice tapioca cake, you need to pre-cooked the porridge. All you need is about 3/4 bowl rice cooked with 1.5 litres of water and turn it into a thick porridge (just like the picture below). Cool the thick porridge first before use.



Next, mixed the thick porridge with 3.1/2 bowl of tapioca flour and knead it into a dough. Flatten it into a greased steaming tray and evenly pat the dough to 1 cm thickness. Next, steam for 20 minutes. Leave it to cool and refrigerate for 2 hours before cutting into slim slices (just like the picture below).

Great....now the Rice Tapioca Cake is ready for frying into a savoury dish. All you need is some chopped garlic, chinese celery, spring onions and dried shrimps, alternatively, you may use prawns too.

Saute the chopped garlic and fry the dried shrimps till aromatic, add in a plate of the rice tapioca cake, 1 Tbs of dark soy sauce, dash of pepper and stir fry to mix evenly. When rice tapioca cake has soften, add in the chinese celery and spring onion. Serve Hot.... Yummy! The balance can be kept in small portion in the freezer and thaw it before use when you want to enjoy this dish.

Here it is, an authentic Hokkein savoury dish

Thank you Grandpa for the authentic recipe :))