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Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Literally water cake in Teochew, this popular breakfast dish and snack is built on a contrast of soft, almost custard-like rice cake and succulent little bits of savoury preserved radish. Hawkers at different food stalls put their own twist on the topping—some add white sesame seeds, some are very generous with the dark soy sauce, others make it sweeter—so feel free to adjust it to your own taste. A similar Hokkien dish steams a more liquid rice batter in individual serving bowls, so that t