Wondering what to make for your next picnic? Try these rice balls inspired by Chai Tou Kueh, the beloved pan-fried radish cake (carrot cake). These savoury bites combine the umami crunch of preserved radish (chai poh) with tender, chewy Calrose rice, all wrapped in a delicate golden egg crepe.

It’s a delightful fusion of Japanese and local favourites! Best of all, it’s economical, easy to make, and keeps beautifully for lunch boxes, picnics, or teatime snacks.

USA Calrose Rice

For this recipe, we’re using USA Calrose rice, a medium-grain variety developed in California. Its name blends “Cal” for California and “rose” from Blue Rose, the rice that inspired it — a true California original! Grown by U.S. farmers using water-saving methods, it’s also an environmentally sustainable choice.

When cooked, Calrose becomes soft and moist. It has just the right texture and stickiness to help the rice balls hold together beautifully while still offering a pleasant, toothy bite.

Beyond onigiri, Calrose rice is wonderfully versatile. Perfect for dishes that benefit from a clingy or creamy texture, we’ve used it to make favourites such as Claypot Rice, Blue Pea Flower Nasi Lemak, Wok Hei Congee,