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.
Ingredients:
A:
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
Method:
- On medium heat, fry dried shrimps until fragrant.
- Combined all the ingredients and cook until the mixture congeals but still a spreadable mass.
- Remove the mixture from the stove.
- Spoon the mixture to 4 medium size aluminium pans.
- Steam in a steamer for 60 mins.
- Cool completely.
- To make a crispy crust, heat a pot of oil with a pinch of salt.
- Fry in high heat to brown.
Enjoy!
