Steamed Rice Cake / Chwee Kueh. Chwee Kueh (水粿) is made from rice flour with salted turnip topping. Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight!
This cake has a "dimple" on top and usually top with savory and.
Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake') is a type of steamed rice cake served with preserved radish.
Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture.
You can have Steamed Rice Cake / Chwee Kueh using 18 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Steamed Rice Cake / Chwee Kueh
- Prepare 150 g of rice flour.
- You need 15 g of wheat flour.
- Prepare 15 g of corn flour.
- Prepare 1 tbsp of cooking oil.
- Prepare 450 ml of water.
- You need 400 ml of water + 1/2 tsp salt + 1/2 tsp sugar.
- It's of Ingredients for topping:.
- Prepare 150 g of preserved radish.
- It's 75 g of sweet pickled mustard cabbage.
- Prepare 4 tbsp of minced shallot.
- Prepare 4 tbsp of minced garlic.
- It's 2 tbsp of dried prawn, soaked and minced.
- Prepare 1/2 cup of oil.
- Prepare 2 tsp of light soy sauce.
- You need 1/4 tsp of dark soy sauce.
- You need 2 tbsp of sugar.
- You need 1/2 tsp of white pepper.
- You need 1/2 tsp of chicken powder (no MSG added).
Follow this recipe to make this Malaysian street snack. Make sure the water is already boiling before placing the bowls into the steamer. To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that The rice cakes are topped with diced preserved radish and served with chilli sauce.
Steamed Rice Cake / Chwee Kueh instructions
- Mix all flour with 400 ml of water, set aside for about 10 minutes..
- Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well..
- Brush little oil onto the mould and place in steamer for awhile..
- Pour batter into hot moulds about 3/4 full..
- Steam at high heat for about 12 minutes..
- Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould..
- Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well..
- Chop radish and mustard into small pieces using a food processor..
- Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot..
- Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally..
- Mix in seasoning, mix well and allow it to cool..
Place the water, rice flour, corn flour, salt and oil into a pot. Mix to form a smooth batter. Grease the moulds (can use muffin mould). And this chwee kueh is one of them ! But even not as a breakfast, you can eat this on its own anytime too !
