How to Cook Delicious Chwee Kueh (Water Cake)

Chwee Kueh (Water Cake). Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin. Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as.

Chwee Kueh - Steamed Rice Cakes with Preserved Raddish (潮州水粿）- Quick & Easy (ASMR). How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved Chwee kueh (水粿) literally translates to water cakes! You can cook Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chwee Kueh (Water Cake)

1. You need of Chwee Kueh Batter.
2. It's 1 cup (150 g) of rice flour.
3. You need 1 tablespoon (15 g) of wheat flour.
4. It's 1 teaspoon of salt.
5. Prepare 1 1/2 cup (350 ml) of water.
6. You need 1 1/2 cup (350 ml) of boiling water.
7. It's of Chai Poh Topping.
8. You need 1 cup of chai poh (salted preserved turnip).
9. It's 1/2 cup of vegetable oil.
10. Prepare 8 of chopped shallots.
11. You need 1 tablespoon of minced garlic.
12. You need 1 tablespoon of minced dried shrimp.
13. You need 2 tablespoons of sugar.
14. It's 1 teaspoon of dark soy sauce.
15. It's 1/2 teaspoon of corn starch.
16. Prepare 3 tablespoons of water.

They are tasteless, with a jiggly and slightly chewy texture, but tastes amazing when paired. Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. To soften it, some starch is added.

Chwee Kueh (Water Cake) instructions

1. FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness..
2. Chop the dried shrimp, soak and drain. Mince the shallots and garlic..
3. Mix the corn starch with the water..
4. Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar..
5. FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water..
6. Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.).
7. Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken..

The amount of water in the batter is crucial to the success of chwee kueh. If the ratio of water to flour/starch is wrong, the steamed cakes will be too hard or too soft. Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish.