Penang Fried Kuih Kark (Radish cake) Recipe

I tried out this fried Penang kuih kark (radish cake, loh bak koh) recipe wihout using Borax water (air abu, kan sui, alkaline), which is not good for people with weak digestive system. Air Abu is supposed to make the texture of kuih kark more 'springy'. However, since I cooked this as breakfast for my eldest son before he leaved home for school, early in the morning, I wanted something simple as possible or 'with a shortcut procedure'.
Actually, steam the rice cake at night and put them in the fridge overnight so that it has a more solid texture and not so sticky. It also cut down the time I needed to prepare this dish in the morning.

Here is my kuih kark recipe

Ingredients
FOR RICE CAKE
Rice Flour, 2 cups
Corn Flour, 3 tablespoons
Water, 4 cups
Salt to taste

FOR FRYING THE RICE CAKE
Taugeh (beansprout), 1 bowl
Salted Radish (Chai Poh), 2 tablespoons
Garlic, 5 cloves, chopped finely
Chilly paste, 1 table spoon (optional)
Dark soya sauce, 1 tablespoon
Light soya sauce, 2 tablespoon
Pepper, to taste
Eggs, 2 pcs
Vegetable oil, 2 tablespoon
Salt to taste

Mix all the rice cake ingredients and steam in high heat for 20 to 30 minutes. Let the rice cake cool down preferably overnight. Cut the rice cake into small cubes. Heat up wok and put in the vegetable oil. Saute garlic and chai poh until fragrant. (Be careful, chai poh can really 'jump' out from the wok when hot!). Put the the rice cake cubes. Pour in the dark soya sauce and light soya sauce. Fry until the dark soya sauce coat the rice cake evenly. Put in the chilli paste.  Add a little more oil and put in the eggs. Add pepper and a little light soya sauce. Fry until the eggs are cooked and then add in the taugeh (beansprouts). All salt to taste. Serve while still hot.