Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, steamed rice cake / chwee kueh. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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.
Steamed Rice Cake / Chwee Kueh is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Steamed Rice Cake / Chwee Kueh is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready 150 g rice flour
- Take 15 g wheat flour
- Take 15 g corn flour
- Make ready 1 tbsp cooking oil
- Prepare 450 ml water
- Make ready 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Take Ingredients for topping:
- Make ready 150 g preserved radish
- Take 75 g sweet pickled mustard cabbage
- Get 4 tbsp minced shallot
- Make ready 4 tbsp minced garlic
- Take 2 tbsp dried prawn, soaked and minced
- Make ready 1/2 cup oil
- Prepare 2 tsp light soy sauce
- Take 1/4 tsp dark soy sauce
- Get 2 tbsp sugar
- Take 1/2 tsp white pepper
- 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).
Instructions to make Steamed Rice Cake / Chwee Kueh:
- Mix all flour with 400 ml of water, set aside for about 10 minutes.
- Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
- Brush little oil onto the mould and place in steamer for awhile.
- Pour batter into hot moulds about 3/4 full.
- Steam at high heat for about 12 minutes.
- Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
- Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
- Chop radish and mustard into small pieces using a food processor.
- 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.
- Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
- 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 is going to wrap this up for this special food steamed rice cake / chwee kueh recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
