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
Preparation
1
Mix flour ingredients with 400ml and set aside for 15 minutes.
2
Boil 450ml + 1/2 tsp and pour straight into the flour ingredients, stir well.
3
Grease kueh mould with oil and place in steamer for awhile.
4
Stir well the flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
5
Let the Chwee Kueh to cool down and scoop out from the mould with a small palette knife.
6
When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).
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About
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.
Yield:
22 pcs
Added:
October 23, 2011
Comments
October 23, 2011
The topping looks absolutely fantastic - such a colorful treat for the tummy!