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!
150g Chye Poh (preserved sweet turnips)
½ cup oil
30g minced garlic
60g minced shallots
2 tbsp sugar
½ tsp white pepper
½ tbsp dark soy sauce
150g rice flour
20g wheat flour
1 tsp salt
2 tbsp oil
400ml water
400ml boiling water
Rinse chye poh (at least twice). Drain and set aside.
Heat ½ cup oil in a pan, Add chopped shallots and minced garlic, stir fry on low till shallots turn translucent.
Add drained chye poh, stir fry until fragrant.
Season with white pepper, sugar and dark soy sauce.
Mix evenly and cook for another 5 minutes till sugar dissolves. Set aside.
Add rice flour, wheat flour, salt, oil and 400ml water to a large bowl. Mix till you get a smooth batter.
Add 400ml boiling water as you stir constantly
Transfer batter to double boiler and stir till the batter starts to thicken as it cooks.
Once the batter thicken enough to coat the side, pour batter into moulds
Steam for 20 minutes. Once done, let it set for 10 minutes
Remove rice cake from moulds with a satay stick or small spatula
Serve with chye poh and sambal chilli.
