Chwee Kueh
The Meatmen
August 25, 2015
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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Ingredients
Adjust Servings
| 150g Chye Poh (Preserved Radish) | |
| ½cup oil | |
| 30g minced garlic | |
| 60g chopped shallots | |
| 2tbsp sugar | |
| ½tsp white pepper | |
| ¼tbsp dark soya sauce | |
| 150g rice flour | |
| 15g wheat flour | |
| 1tsp salt | |
| 2tbsp oil | |
| 400ml water | |
| 400ml boiling water |
Directions
1.
Chye Poh
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2.
Wash 150g chye poh to remove excess salt (at least twice)
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3.
Drain and set aside
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4.
Heat ½ cup oil in a pan
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5.
Add 60g chopped shallots and 30g minced garlic
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6.
Stir fry on low till shallots turn translucent
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7.
Add drained chye poh,
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8.
½ tsp white pepper,
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9.
2 tbsp. sugar,
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10.
And ¼ tbsp. dark soya sauce
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11.
Mix evenly and cook for another 5 mins till sugar to dissolve
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12.
Rice cake
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13.
Add 150g rice flour to a large bowl
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14.
Add 15g wheat flour, 1 tsp salt, 2 tbsp. oil,
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15.
Mix in 400ml water till you get a smooth batter
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16.
Add 400ml boiling water as you stir constantly
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17.
Transfer batter to double boiler and stir till the batter starts to thicken as it cooks
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18.
Once the batter thicken enough to coat the side, pour batter into moulds
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19.
Steam for 20 mins in the steamer
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20.
Once done, let it set for 10mins
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21.
Remove rice cake from moulds with a satay stick or small spatula
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22.
Serve with chye poh
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