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

Hey everyone, 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. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Steamed Rice Cake / Chwee Kueh is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Steamed Rice Cake / Chwee Kueh is something that I have loved my whole life. They are nice and they look wonderful.

I came to know about this popular breakfast dish called Chwee Kueh (Steamed Water Rice Cake with Preserved Turnip) when I lived in Singapore for a short while. Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. Chwee kueh is a rice cake topped with salted turnip.

To get started with this particular recipe, we have to prepare a few components. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Steamed Rice Cake / Chwee Kueh:
  1. Get 150 g rice flour
  2. Take 15 g wheat flour
  3. Prepare 15 g corn flour
  4. Take 1 tbsp cooking oil
  5. Take 450 ml water
  6. Get 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
  7. Make ready Ingredients for topping:
  8. Get 150 g preserved radish
  9. Make ready 75 g sweet pickled mustard cabbage
  10. Get 4 tbsp minced shallot
  11. Take 4 tbsp minced garlic
  12. Get 2 tbsp dried prawn, soaked and minced
  13. Make ready 1/2 cup oil
  14. Get 2 tsp light soy sauce
  15. Prepare 1/4 tsp dark soy sauce
  16. Get 2 tbsp sugar
  17. Prepare 1/2 tsp white pepper
  18. Take 1/2 tsp chicken powder (no MSG added)

Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture. Follow this recipe to make this Malaysian street snack. Add the salt and whisk in the tepid water. Then gradually add the boiling water, whisking constantly to form a smooth batter.

Steps 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.

During this time, lightly greased the individual chwee kueh mould and bring the steamer to. Each rice cake is topped with a generous layer of chai poh that is sweet and savory at the same time. I admit I love eating chwee kueh mainly because of the chai poh. 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.

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