Chwee Kueh

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20

min

Preparation

40

min

Cook

Med

Difficulty

3

Steps

15

Ingredients

Chwee kueh, also known as 水粿(shuǐguǒ), directly translates to water rice cake. Soft and fluffy water rice cakes, topped with crunchy and salty radish. Perfect for breakfast with family and friends!

Let's start cooking!

Dark soy sauce in pan to make chai poh

Step 1 - Make chai poh

  • In a pan on medium, heat up ½ cup vegetable oil and fry dried shrimps for 30 seconds.

  • Add garlic, shallots and preserved radish to the pan and stir-fry for 10 minutes.

  • After 10 minutes, add 3 Tbsp light soy sauce, 1 Tbsp dark soy sauce and 5 Tbsp white sugar.

  • Mix well and stir-fry for another 10 minutes. Season to taste with light soy sauce and sugar if needed. Set aside.

You can store leftover chai poh in an airtight container and refrigerate for up to a week. Reheat before usinG
Water boiled into pot to make chwee kueh batter

Step 2 - Mix chwee kueh batter

  • In a large bowl, mix rice flour, wheat flour, cornstarch, 1 tsp salt and 400 ml room temperature water.

  • Mix well until evenly combined with no lumps.

  • Slowly add 400 ml boiling water to the large bowl but stirring quickly to prevent lumps.

Chwee Kueh molds on a baking tray, ready to be steamed

Step 3 - Steam chwee kueh

  • Brush the insides of the chwee kueh molds with vegetable oil and pour batter into molds until ¾ filled.
Transfer the batter into a measuring jug to make it easier to pour them into the molds. Brushing molds with vegetable oil helps with the unmolding process. If you do not have the molds, you could also steam them in a muffin tray.
  • Steam over rapidly boiling water for 15 to 20 minutes.

  • Remove from steamer and leave to cool before unmolding. To unmold, run a butter knife brushed with some oil along the inside edges of the molds.

Garnish and serve!

Chwee Kueh garnished with chai poh and sesame seeds in a wooden basket

Garnish with desired amount of chai poh and sprinkle white sesame seeds on top of each chwee kueh. Serve hot.

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