Chwee Kueh – 水粿

One of our local breakfast favourites, this is something that every Singaporean loves with a passion!

Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. One thing to take note is that the chye poh needs to be washed 2-3 times so that it’s not too salty. Serve it on it’s own or with your favourite chilli sauce!

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  • Servings: 1

  • Time: 40 min

  • Skill: Easy

Ingredients

  1. 150g Chye Poh (Preserved Radish)

  2. ½ cup oil

  3. 30g minced garlic

  4. 60g chopped shallots

  5. 2 tbsp sugar

  6. ½ tsp white pepper

  7. ¼ tbsp dark soya sauce

  8. 150g rice flour

  9. 15g wheat flour

  10. 1 tsp salt

  11. 2 tbsp oil

  12. 400ml water

  13. 400ml boiling water

  14. 150g Chye Poh (Preserved Radish)

  15. ½ cup oil

  16. 30g minced garlic

  17. 60g chopped shallots

  18. 2 tbsp sugar

  19. ½ tsp white pepper

  20. ¼ tbsp dark soya sauce

  21. 150g rice flour

  22. 15g wheat flour

  23. 1 tsp salt

  24. 2 tbsp oil

  25. 400ml water

  26. 400ml boiling water

Instructions

  1. Chye Poh

  2. Wash 150g chye poh to remove excess salt (at least twice)

  3. Drain and set aside

  4. Heat ½ cup oil in a pan

  5. Add 60g chopped shallots and 30g minced garlic

  6. Stir fry on low till shallots turn translucent

  7. Add drained chye poh,

  8. ½ tsp white pepper,

  9. 2 tbsp. sugar,

  10. And ¼ tbsp. dark soya sauce

  11. Mix evenly and cook for another 5 mins till sugar to dissolve

  12. Rice cake

  13. Add 150g rice flour to a large bowl

  14. Add 15g wheat flour, 1 tsp salt, 2 tbsp. oil,

  15. Mix in 400ml water till you get a smooth batter

  16. Add 400ml boiling water as you stir constantly

  17. Transfer batter to double boiler and stir till the batter starts to thicken as it cooks

  18. Once the batter thicken enough to coat the side, pour batter into moulds

  19. Steam for 20 mins in the steamer

  20. Once done, let it set for 10mins

  21. Remove rice cake from moulds with a satay stick or small spatula

  22. Serve with chye poh

  23. Chye Poh

  24. Wash 150g chye poh to remove excess salt (at least twice)

  25. Drain and set aside

  26. Heat ½ cup oil in a pan

  27. Add 60g chopped shallots and 30g minced garlic

  28. Stir fry on low till shallots turn translucent

  29. Add drained chye poh,

  30. ½ tsp white pepper,

  31. 2 tbsp. sugar,

  32. And ¼ tbsp. dark soya sauce

  33. Mix evenly and cook for another 5 mins till sugar to dissolve

  34. Rice cake

  35. Add 150g rice flour to a large bowl

  36. Add 15g wheat flour, 1 tsp salt, 2 tbsp. oil,

  37. Mix in 400ml water till you get a smooth batter

  38. Add 400ml boiling water as you stir constantly

  39. Transfer batter to double boiler and stir till the batter starts to thicken as it cooks

  40. Once the batter thicken enough to coat the side, pour batter into moulds

  41. Steam for 20 mins in the steamer

  42. Once done, let it set for 10mins

  43. Remove rice cake from moulds with a satay stick or small spatula

  44. Serve with chye poh