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We hope you got benefit from reading it, now let’s go back to steamed rice cake / chwee kueh recipe. To cook steamed rice cake / chwee kueh you only need 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Steamed Rice Cake / Chwee Kueh:
- Use 150 g rice flour
- Prepare 15 g wheat flour
- Take 15 g corn flour
- Get 1 tbsp cooking oil
- Provide 450 ml water
- Prepare 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- You need Ingredients for topping:
- Prepare 150 g preserved radish
- Provide 75 g sweet pickled mustard cabbage
- Prepare 4 tbsp minced shallot
- Get 4 tbsp minced garlic
- Get 2 tbsp dried prawn, soaked and minced
- You need 1/2 cup oil
- Get 2 tsp light soy sauce
- Prepare 1/4 tsp dark soy sauce
- Prepare 2 tbsp sugar
- Provide 1/2 tsp white pepper
- You need 1/2 tsp chicken powder (no MSG added)
Steps to make Steamed Rice Cake / Chwee Kueh:
- 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.
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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