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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, steamed rice cake / chwee kueh. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight! 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 / Chwee Kueh is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Steamed Rice Cake / Chwee Kueh is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. 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. Prepare 150 g rice flour
  2. Take 15 g wheat flour
  3. Make ready 15 g corn flour
  4. Prepare 1 tbsp cooking oil
  5. Take 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. Prepare 75 g sweet pickled mustard cabbage
  10. Make ready 4 tbsp minced shallot
  11. Make ready 4 tbsp minced garlic
  12. Take 2 tbsp dried prawn, soaked and minced
  13. Make ready 1/2 cup oil
  14. Make ready 2 tsp light soy sauce
  15. Prepare 1/4 tsp dark soy sauce
  16. Take 2 tbsp sugar
  17. Take 1/2 tsp white pepper
  18. Prepare 1/2 tsp chicken powder (no MSG added)

Grease the moulds (can use muffin mould). Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. To soften it, some starch is added.

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.

But that alone would make a rather hard kueh. To soften it, some starch is added. Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh.

So that is going to wrap this up with this special food steamed rice cake / chwee kueh recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at 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!