White as snow…

My girl loves this – they call it pek koi, literally translated as white cake but on the packet, it says rice cake. We used to get it from China and we had to soak it overnight in order to soften it before cooking. I tried it once but no, it was still hard, tough like rubber, so I never bothered to do it again. After all, I can’t say that I am particularly fond of it.

Well, it seems that freshly-made ones are available now…

Fresh pek koi

…at the wet markets or those shops selling vegetables and stuff like the one in the vicinity of the Dewan Suarah here, opposite Grace –Β the dianpianngu shop. There’s a shop near my house too but my missus says it’s available only twice a week – Thursdays and Sundays.

There are 5 pieces in one pack…


…with the double happiness character embossed on each and each pack is selling for RM2.00 though I have heard people saying that they have paid more elsewhere.

To cook, one would need to cut the pieces into thin slices like this…


…and one way to cook it would be like char kway teow. After all, kway teow is, in fact, rice noodles as well.

I just fried it with garlic, soy sauce, a bit of sugar and pepper, prawns and fish balls, egg and chopped spring onions…

Fried pek koi 1

…though I would want to add some taugeh (bean sprouts) as well but there wasn’t any in the fridge…

Fried pek koi 2

…so I had to do without that.

It was nice and there was enough for at least 3 or 4 plates of the same outside…

Kong Ma Ma pek koi
*Archive photo*

…usually going for RM3.50 each.

Of course, it is up to each individual how one wants to cook it…

Uncle Teh pek koi
*Archive photo*

…and I certainly would try some other recipes the next time I buy this to cook.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

27 thoughts on “White as snow…”

  1. I’ve not come across this before. I don’t even know it looks like a mooncake before slicing. I’d sure like to try it one fine day.

    Neither have I. All this while, I only saw those dried and hard slices in plastic bags in the shops, imported from China…and the soaked but not cooked ones at the shops and stalls.

  2. I like yours. Like char kuaw. And the fried from outside stall. Not in the soup. Or maybe I have not yet tasted it in soup, maybe I would like it.

    I saw the pek koi in Kuching but dried type. Like what my MIL sold in her canteen. Can the fresh one been stored well in fridge??

    When I bought these fresh ones at the shop, they were cold like they had been taken out of the fridge. Slightly hard when cold but no matter, just slice very thinly and fry. Will be soft when cooked. Taste is something in between kway teow and bihun, nice for a change. Maybe nice in soup too – will try one of these days.

  3. Oh… so that’s what it is. I’ve seen it in noodle dishes, but had no clue what I was eating. Thanks for the explanation. πŸ˜‰

    It’s something like kway teow or bihun, I guess…all made from rice flour.

  4. Ahhh, pek koi.. I scrolled down the pictures to see you cook it the dry or wet style.. Both styles also I like, but I guess the dry style got more wok hei and more fragrant..

    Both the same, dry or wet – would be much nicer with the wok hei fragrance.

  5. Umm, my mom and my aunt love this…but I always give a pass, hehe! =]

    Why? It’s hard and rubbery? Try these – they’re much nicer. I never quite liked it before as well. Don;t mind these fresh ones.

  6. I’ve seen this selling at Sibu market once, at the time I didn’t know what it’s for, thought it was just kuih, like the kuih sayur. lol

    I would not know either there was this…till my missus bought earlier. πŸ˜›

  7. I like mine with plenty of pickled radish and taugeh!

    Pickled radish? Never tried. Nice or not? So far I’ve only had preserved radish, those dry ones…fry with egg. Not a fan so we very rarely would get to eat that as well.

  8. Pretty sure I could marry a charkueyteow seller and eat it every day of my life and die happy. LOL.

    Bet you’d be very rich too. Those fellas do make a lot of money, I know.

  9. Both soup and fried pek koi looks good. I have seen the dried ones at Supermarket but never buy. Texture like kway teow, no? The ones you bought looks like some kind of kuih.

    Soup? No leh, that’s the wet version with a little bit of sauce. Quite close, almost like kway teow – slice very very thinly. The dried ones are rather thick and chewy so not really like kway teow, harder.

  10. When you cut it up in slices and cook like that, it looks like hand shredded pan mee. Wonder if the texture is the same..

    No, it’s firmer. More like our kway teow but not exactly the same. Our kway teow here is a little coarse, thicker and white, not translucent…not like the ones in Penang. I prefer the Penang ones, of course, but here I would have to make do with what we have.

  11. Not sure is it the one I think it is… Over here, we fry it usually, just like char kuey teow la! But taste much nicer!

  12. Oooh… so this is the thing. I always wonder what is that. thanks for sharing.

    Can try cooking your own – I imagine it would taste great fried with sambal udang kering. Will try that one of these days.

  13. I have not eaten pek koi before. But I love what you did with it, looks so good like fried koay teow!

    Similar – not the same but there’s some resemblance.

  14. i think this is my 1st time see this food, pek koi….before cutting i thought is moon cake….hahhaa
    i wonder is it tasted like “char kuei kak” at here…hmm….

    Looks like those crystal skin mooncakes, don’t they? Yes, I do think it is a little like koay khak…but I guess it depends on how one cooks it.

  15. oh i don’t like these. Maybe it’s the way they cook it here la. Preferred hokkien mee instead though it’s two different thing

    Yes, two different things. Not my favourite too, but something different for a change…and these fresh ones are a little nicer, just a little.

  16. Oh may! the fried one looks good as heaven! so mouth watering! num num num!

    Nice eh? I don’t think the Filipinos have this. It’s a Chinese dish but I think the Koreans have their versions as well.

  17. Price is reasonable.. 2rm for a pack and I am sure it is sufficient for two to three persons? I have eaten it before.. not bad.. have to chew it more before swallowing.. hahaha.. I think Koreans also eat that.. it is called nian koh if not mistaken..

    Yes, saw a lot online, different recipes and they all look so nice. My missus fried with kim chi – dunno what else she added…and the end was really very nice – nicer than my char kway teow style and that sure is saying a lot, coming from me, someone who does not like kim chi.

    These freshly made ones, no need to chew so hard – they’re softer.

  18. ooo, i’ve never seen these in their original, uncut cake form before … interesting! at first glance, i wouldn’t have realised they needed to be sliced and cooked … i’d have tried to just bite into the whole cake raw, hoping it’s gelatinous and sweet inside … yikes! πŸ˜€

    It sure looks like some kind of Chinese or nyonya kueh, doesn’t it?

  19. hmmmm…never tried this before but thanks for introducing. Must be very filling and probably closer to the mee hoon kuay that we had here.

    You may find it in Yong Peng? If it’s the regular type, you need to work hard at chewing while eating though… 😦

  20. Wow! I’ve never seen the fresh ones, all I’ve seen are the ones in packets. Dry and hardened, China imports that you need to soak overnight. Interesting!

    I shall give it a try when I come back! πŸ™‚

    These fresh ones are definitely nicer, not as hard or chewy – I, for one, certainly like them more than the regulars.

  21. You make everything look so delicious! Wonderful shots.

    Come nowhere near yours lah! Just click…click….click…and hope for good luck! πŸ˜‰

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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