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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, steamed rice cake / chwee kueh. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chwee Kueh (水粿) is made from rice flour with salted turnip topping. Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight!

Steamed Rice Cake / Chwee Kueh is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Steamed Rice Cake / Chwee Kueh is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. 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. Get 150 g rice flour
  2. Get 15 g wheat flour
  3. Prepare 15 g corn flour
  4. Make ready 1 tbsp cooking oil
  5. Get 450 ml water
  6. Get 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
  7. Prepare Ingredients for topping:
  8. Make ready 150 g preserved radish
  9. Get 75 g sweet pickled mustard cabbage
  10. Get 4 tbsp minced shallot
  11. Make ready 4 tbsp minced garlic
  12. Prepare 2 tbsp dried prawn, soaked and minced
  13. Take 1/2 cup oil
  14. Take 2 tsp light soy sauce
  15. Prepare 1/4 tsp dark soy sauce
  16. Prepare 2 tbsp sugar
  17. Make ready 1/2 tsp white pepper
  18. Take 1/2 tsp chicken powder (no MSG added)

But that alone would make a rather hard kueh. To soften it, some starch is added. The amount of water in the batter is crucial to the success of chwee kueh. Place the water, rice flour, corn flour, salt and oil into a pot.

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.

Mix to form a smooth batter. Grease the moulds (can use muffin mould). To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that The rice cakes are topped with diced preserved radish and served with chilli sauce. Chwee kueh is a popular breakfast item in Singapore[ and Johor." And this chwee kueh is one of them !

So that’s going to wrap this up with this exceptional food steamed rice cake / chwee kueh recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!