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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, steamed rice cake / chwee kueh. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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

Chwee Kueh (ๆฐด็ฒฟ) 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.

To begin with this particular recipe, we must 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. Prepare 150 g rice flour
  2. Get 15 g wheat flour
  3. Make ready 15 g corn flour
  4. Take 1 tbsp cooking oil
  5. Make ready 450 ml water
  6. Take 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
  7. Make ready Ingredients for topping:
  8. Take 150 g preserved radish
  9. Make ready 75 g sweet pickled mustard cabbage
  10. Make ready 4 tbsp minced shallot
  11. Prepare 4 tbsp minced garlic
  12. Take 2 tbsp dried prawn, soaked and minced
  13. Get 1/2 cup oil
  14. Get 2 tsp light soy sauce
  15. Take 1/4 tsp dark soy sauce
  16. Take 2 tbsp sugar
  17. Take 1/2 tsp white pepper
  18. Get 1/2 tsp chicken powder (no MSG 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. Mix to form a smooth batter. Grease the moulds (can use muffin mould).

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.

And this chwee kueh is one of them ! But even not as a breakfast, you can eat this on its own anytime too ! 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 ! The Steamed Rice Cake commonly referred to by locals as "Chwee Kueh" is a popular breakfast item in Singapore. It has a characteristic bowl-like shape and is served topped with diced preserved radish with chilli sauce at the side.

So that’s going to wrap it up with this exceptional food steamed rice cake / chwee kueh recipe. Thanks so much for your time. I’m confident 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!