Teochew Rice Cake (Chao Zhou Gao Guo)
Soft and chewy rice cakes, pan-fried until crispy outside and tender inside, stir-fried with eggs, bean sprouts and chives. A classic Chaozhou street food.
Ingredients
11 items- Rice flour 200g
- Water 300ml
- Salt 1/2 tsp
- Cooking oil 3 tbsp
- Eggs 2
- Bean sprouts 100g
- Chinese chives 50g
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- White pepper powder a pinch
Nutrition
Steps （7 steps）
In a large bowl, mix rice flour, water and salt until smooth and no lumps. Let rest for 15 minutes to allow the flour to fully hydrate.
Brush a square shallow pan with oil, pour in the batter to about 1 cm thickness. Place in a steamer over high heat and steam for 20 minutes until fully set and translucent.
Remove the steamed cake and cool completely. Turn out onto a board and cut into 2 cm cubes. Set aside.
Heat pan over medium-high heat with 1 tbsp oil. Add the rice cake cubes in a single layer and pan-fry undisturbed for 2-3 minutes until golden brown. Flip and cook another 2 minutes. Remove.
Add another 1 tbsp oil to the pan over medium heat. Pour in the beaten eggs and scramble until just set; remove and set aside.
Add the last 1 tbsp oil and sauté minced garlic over high heat for 10 seconds. Add bean sprouts and chives, stir-fry for 30 seconds until crisp-tender.
Return the rice cakes and eggs to the pan. Add light soy sauce, dark soy sauce and white pepper. Stir-fry over high heat for 30 seconds until everything is evenly coated. Serve hot.
Tips
Ensure the rice cake is completely cool before cutting; otherwise it may crumble. When pan-frying, avoid flipping too often for a crispy crust. Remove the scrambled eggs early to keep them tender.
You May Also Like
More recipes you might enjoy
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.