Set out a scale and the equipment for Chai tow kway. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh rice flour, daikon, water, egg, garlic, soy sauce, chili flakes, scallion, neutral oil, kosher salt. Chai tow kway is cooked in Singapore as its own plate, not as a copy of a restaurant menu. Steam a daikon rice cake, cut it, and fry it with egg and garlic until the edges char. Amounts are for 4 from foods this library can count.
