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Chwee Kueh 水粿

Sunday, October 23, 2011 10:39

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Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. The texture of the Chwee Kueh are smooth, wobbly but not heavy. It is a Singaporean favourite breakfast or snack item. This is the first time that I’m making Chwee Kueh but the end result is not as I expected. The rice cake was very soft and smooth after steaming but it was a little out of shape. I think the reason is that I had omitted the wheat starch …. sigh

Nevertheless I like the radish as I had fried it with some toasted sesame seeds which gave a nice crunch although not much oil was added.

Chwee Kueh 水粿

Ingredients:

150g Chai Po (preserved radish) – soak in water for 15 minutes, rinse and drain well

3 Garlic (crushed)

1 tsp Light soy sauce

3 tsp Sugar (or add to taste)

1/2 tbsp Dark soy sauce

1/4 tsp Chicken powder (NO MSG ADDED)

1/2 tbsp Toasted sesame seed

3 tbsp Canola oil

4 tbsp Water

Heat up oil and saute garlic till fragrant. Add toasted sesame seed and chai po, fry for 2 minutes with a dash of pepper and add all the seasoning into it. Lower heat and cook chai po for another 5 minutes or until fragrant.

How to make chwee Kueh

150g Rice flour

15g Tapioca flour (about 2 tbsp)

10g Corn flour

1 tbsp Canola oil

400ml Water

450ml water + 1/2 tsp salt

Method:

Mix flour ingredients with 400ml and set aside for 15 minutes.
Boil 450ml + 1/2 tsp and pour straight into the flour ingredients, stir well.
Grease kueh mould with oil and place in steamer for awhile.
Mix flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
Let the Chwee Kueh to cool down and scroop out from the mould with a small palette knife.
When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).

I’m submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Enjoy!

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