Southwest Coast National Scenic Area

To make plain “Yiwu Fried Plate Kueh”: soak rice for 2-3 hours in the afternoon one day beforehand and grind it into rice milk; pour the rice milk into a lead barrel until it’s 90% filled, add starch and seasoning to mix well and set them aside. Boil water in a large pot, pour the rice milk into the pot, and mix with a frying spoon and level it; cook for 4 hours and cool it down, and after an hour, rub on soybean oil on the plain kueh to prevent dryness on the skin. Slice the kueh after it’s cooled. Because no preservatives are added, it can’t be left outside for too long; therefore, after slicing, it has to be stored in the fridge.
In the early morning the next day, bring the kueh to the market. When customers order the kueh, oil the pan and fry the plain kueh slices until it’s crispy before serving. The kueh is consumed with sauce. To make the sauce: boil soy sauce and add ground garlic to prevent overt saltiness.