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Koay Kak



  • 125 g Erawan / Gajah Brand Rice Flour
  • 50 g Star Brand Wheat Starch
  • 730 ml Water
  • **soak for 2-3 hours, optional


  • 3 tablespoons Oil
  • 5 pieces Garlic (sliced)
  • 20 g Salted Radish (sliced)
  • ½ tablespoons Chilli Paste
  • 2 Eggs
  • 50 g Bean Sprout (Tauge)
  • 40 g Chives (Kucai)


  • ½ tablespoons Oyster Sauces
  • 1 tablespoons Soy Sauces
  • 1 ½ tablespoons Dark Soy Sauces
  • 1 ½ tablespoons Fish Sauces
  • 1 tablespoons Water
  • **may add shrimp or cuttlefish as desired


  • Mix 125g Erawan / Gajah Brand Rice Flour, 50g Star Brand Wheat Starch with 730ml water. Strain and soak for 2-3 hours (optional).
  • Pour batter into a 6” tin, and put into steamer over medium heat. Stir mixtures until thicken and steam for 1 hour. Let cool for at least 5 hours then cut into cubes.
  • Fry sliced garlic, salted radish, chilli paste with 3 tablespoons of oil. Add in the Koay Kak cubes from step (2).
  • Add seasonings, bean sprout and chives.
  • Ready to serve.

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Over 80 years of experience

Our presence in Malaysia dates back to 1989 when the company was incorporated as a private limited company to produce rice flour for domestic demand. We are affiliated to Thailand-based Cho Heng Rice Vermicelli Factory Co., Ltd. having 80 years of expertise in flour, starch, and vermicelli manufacturing.