Recipe: Appetizing Steamed Rice Cake / Chwee Kueh

Steamed Rice Cake / Chwee Kueh. Chwee Kueh (水粿) is made from rice flour with salted turnip topping. 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 The traditional way of steaming chwee kueh is by using a shallow metal cups that are commonly found in Southeast Asia for steamed cake and this is. Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture.

Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. To soften it, some starch is added. You can cook Steamed Rice Cake / Chwee Kueh using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Steamed Rice Cake / Chwee Kueh

1. It's 150 g of rice flour.
2. Prepare 15 g of wheat flour.
3. You need 15 g of corn flour.
4. Prepare 1 tbsp of cooking oil.
5. It's 450 ml of water.
6. You need 400 ml of water + 1/2 tsp salt + 1/2 tsp sugar.
7. It's of Ingredients for topping:.
8. You need 150 g of preserved radish.
9. Prepare 75 g of sweet pickled mustard cabbage.
10. You need 4 tbsp of minced shallot.
11. You need 4 tbsp of minced garlic.
12. Prepare 2 tbsp of dried prawn, soaked and minced.
13. You need 1/2 cup of oil.
14. You need 2 tsp of light soy sauce.
15. It's 1/4 tsp of dark soy sauce.
16. Prepare 2 tbsp of sugar.
17. It's 1/2 tsp of white pepper.
18. It's 1/2 tsp of chicken powder (no MSG added).

The amount of water in the batter is crucial to the success of chwee kueh. If the ratio of water to flour/starch is wrong, the steamed cakes will be too hard or too soft. And this chwee kueh is one of them ! But even not as a breakfast, you can eat this on its own anytime too !

Steamed Rice Cake / Chwee Kueh instructions

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..

It's one of my favorites "kueh" to speak of and looking as dainty as it is, you can never imagine I actually had to re-do this twice before realizing what went wrong with my kueh ! 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." Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit.: 'water rice cake') is a type of steamed rice cake served with preserved radish. Place the water, rice flour, corn flour, salt and oil into a pot.