Chwee Kueh 水粿
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
450ml water + 1/2 tsp salt
Mix flour ingredients with 400ml and set aside for 15 minutes.
Boil 450ml + 1/2 tsp and pour straight into the flour ingredients, stir well.
Grease kueh mould with oil and place in steamer for awhile.
Stir well the flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
Let the Chwee Kueh to cool down and scoop out from the mould with a small palette knife.
When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).
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.
Sunday, October 23, 2011 - 6:58am