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Friday, August 23, 2019

Put Chai Ko 缽仔糕

This rice cake is loaded with par-boiled peanuts and bean sprouts. My father-in-law used to call this Put Chai Ko, a snack that was aplenty in Chinatown eons ago.

It is hard to find freshly made Put Chai Ko nowadays so I have it concocted here, the savory version with my favorite bean sprout. Deep fry it for a crispy taste and serve it with sweet soy sauce. I am sure it will be a party delight.

Makes 4 medium sized rice cakes.

1 handful of dried shrimps

B: (Combine well)
3 cups of rice flour
2 cups of plain water
1 cup of parboiled (cooked yet crunchy peanuts)
1 handful of fried shallots
2 cups of bean sprouts
pinch of salt, seasoning


  1. On medium heat, fry dried shrimps until fragrant.
  2. Combined all the ingredients and cook until the mixture congeals but still a spreadable mass.
  3. Remove the mixture from the stove.
  4. Spoon the mixture to 4 medium size aluminium pans.
  5. Steam in a steamer for 60 mins.
  6. Cool completely.
  7. To make a crispy crust, heat a pot of oil with a pinch of salt.
  8. Fry in high heat to brown.


1 comment:

  1. Sounds delicious to me. I'd most likely eat them dipped in chili sauce.