Chai Tao Kueh 菜頭粿 (also spelled either as Chai Tau Kway, or Chye Tow Kway) is a type of steamed rice cakes from Southern China made with Chinese white radish, luo-bo 蘿蔔, or chai-tao 菜頭 in Hokkien dialet, or daikon in Japanese. In Cantonese it is called Lo Bak Go 蘿蔔糕, and their version includes preserved meat. There are also variants of the rice cake made with taro or pumpkin. Due to its Hokkien name of chai-tao 菜頭 which sounds like 彩頭 meaning rising fortune, it is a rice cake popularly served during Lunar New Year for good fortune, either as is in slices after steaming, or pan-fried after it has cooled down after steaming. It is also a very popular rice cake in Malaysia and Singapore, but usually served as a stir-fried street food in cubes with eggs and preserved Chinese white radish (chai-poh 菜脯). Below are two cooking videos from Taiwan demonstrating the Taiwanese-style and Cantonese-style making of this radish rice cake.
(more…)August 7, 2021
May 23, 2020
【廚娘香Q秀】Kuih Lapis Beras Bunga Telang / Kow Teng Kueh 蝶豆九層糕
Saw this video recently, thought it is a good idea to share it here, especially for beginners on how to steam this very common kueh, as it only uses the blue butterfly pea flowers (which you may substitute with natural food colour as the flower is difficult to obtain outside Southeast Asia) which is easier to manage rather than doing the traditional multiple-colour layers.
(more…)June 21, 2013
June 15, 2013
January 11, 2012
Kuih Bahulu / Nyonya Mini Sponge Cakes (cornflour version)
Just an update about the returning dates for this year’s cooking shows (My Kitchen Rules series 3 & MasterChef Australia series 4) and other TV shows on the commercial networks, here’s a good guide for references. As for the eagerly anticipated SBS’s Luke Nguyen’s Greater Mekong, it begins Thursday, February 23, on SBS ONE.
Chinese New Year Mashup Songs for 2012. Happy Year of the Dragon!
Corner Café 