Teochew Chwee Kueh
The Meatmen
April 21, 2020
A very popular snack amongst the Chinese community in Singapore, Chwee Kueh 水粿 is also known as “water rice cake”. The kueh made mostly using rice flour, and is served with chye poh (also known as preserved sweet turnips). Take note that you’ll need to have moulds to shape the batter to make the kueh.
Serve with a generous portion of chye poh and sambal chilli, and enjoy your well cooked kueh!
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Ingredients
Adjust Servings
| 150g Chye Poh (preserved sweet turnips) | |
| ½cup oil | |
| 30g minced garlic | |
| 60g minced shallots | |
| 2tbsp sugar | |
| ½tsp white pepper | |
| ½tbsp dark soy sauce |
Batter:
| 150g rice flour | |
| 20g wheat flour | |
| 1tsp salt | |
| 2tbsp oil | |
| 400ml water | |
| 400ml boiling water |
Directions
1.
Rinse chye poh (at least twice). Drain and set aside.
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2.
Heat ½ cup oil in a pan, Add chopped shallots and minced garlic, stir fry on low till shallots turn translucent.
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3.
Add drained chye poh, stir fry until fragrant.
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4.
Season with white pepper, sugar and dark soy sauce.
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5.
Mix evenly and cook for another 5 minutes till sugar dissolves. Set aside.
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6.
Add rice flour, wheat flour, salt, oil and 400ml water to a large bowl. Mix till you get a smooth batter.
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7.
Add 400ml boiling water as you stir constantly
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8.
Transfer batter to double boiler and stir till the batter starts to thicken as it cooks.
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9.
Once the batter thicken enough to coat the side, pour batter into moulds
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10.
Steam for 20 minutes. Once done, let it set for 10 minutes
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11.
Remove rice cake from moulds with a satay stick or small spatula
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12.
Serve with chye poh and sambal chilli.
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