The Chai Poh Topping
The preserved radish (chai poh) is the star here. A good stall fries theirs with garlic and sometimes a bit of pork lard until it is fragrant and sweet-salty. It should not be overly salty. If the chai poh is dry or crunchy, the stall is doing it wrong. It needs to be glistening and almost jam-like in consistency.
Texture of the Cake
The rice cake itself should be silky and smooth. It should hold its shape when you poke it with a wooden stick but melt away easily when you eat it. If it feels like rubber, it is likely over-steamed or has too much starch. Always ask for a bit of the sambal on the side for a smoky, spicy finish.
Quick answers
- Can I eat this as a main meal?
- It is quite light. Most people order 4 to 6 pieces as a breakfast or a mid-afternoon snack.
- Is the topping vegetarian?
- Usually yes, as it is made from radish, but some stalls use lard for frying. It is best to check with the uncle or auntie at the stall.