Steamed Rice Cake / Chwee Kueh
Steamed Rice Cake / Chwee Kueh

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, steamed rice cake / chwee kueh. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Steamed Rice Cake / Chwee Kueh is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Steamed Rice Cake / Chwee Kueh is something that I’ve loved my entire life. They are nice and they look wonderful.

Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as tapioca flour, wheat starch (not all-purpose flour), and cornstarch. They are soft and almost pudding-like in texture. Great recipe for Steamed Rice Cake / Chwee Kueh.

To get started with this particular recipe, we must first prepare a few components. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Steamed Rice Cake / Chwee Kueh:
  1. Make ready 150 g rice flour
  2. Make ready 15 g wheat flour
  3. Prepare 15 g corn flour
  4. Prepare 1 tbsp cooking oil
  5. Make ready 450 ml water
  6. Prepare 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
  7. Get Ingredients for topping:
  8. Prepare 150 g preserved radish
  9. Make ready 75 g sweet pickled mustard cabbage
  10. Get 4 tbsp minced shallot
  11. Make ready 4 tbsp minced garlic
  12. Get 2 tbsp dried prawn, soaked and minced
  13. Prepare 1/2 cup oil
  14. Prepare 2 tsp light soy sauce
  15. Get 1/4 tsp dark soy sauce
  16. Get 2 tbsp sugar
  17. Make ready 1/2 tsp white pepper
  18. Make ready 1/2 tsp chicken powder (no MSG added)

The texture of the Chwee Kueh are smooth, wobbly but not heavy. It is a Malaysian and Singaporean favorite breakfast delights. Remove the molds from the steamer. Unmold the Chwee Kueh to a serving plate by running a tooth pick or a small offset spatula along the side of the mold.

Instructions to make Steamed Rice Cake / Chwee Kueh:
  1. Mix all flour with 400 ml of water, set aside for about 10 minutes.
  2. Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
  3. Brush little oil onto the mould and place in steamer for awhile.
  4. Pour batter into hot moulds about 3/4 full.
  5. Steam at high heat for about 12 minutes.
  6. Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
  7. Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
  8. Chop radish and mustard into small pieces using a food processor.
  9. 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.
  10. Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
  11. Mix in seasoning, mix well and allow it to cool.

Add a teaspoon of minced raddish topping. Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. Chwee Kueh (Water Cake) step by step. FOR THE CHAI POH TOPPING —Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness.

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