Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, steamed rice cake / chwee kueh. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
I came to know about this popular breakfast dish called Chwee Kueh (Steamed Water Rice Cake with Preserved Turnip) when I lived in Singapore for a short while. Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit.: 'water rice cake') is a type of steamed rice cake served with preserved radish.
Steamed Rice Cake / Chwee Kueh is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Steamed Rice Cake / Chwee Kueh is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Rice Cake / Chwee Kueh:
- Prepare 150 g rice flour
- Prepare 15 g wheat flour
- Make ready 15 g corn flour
- Prepare 1 tbsp cooking oil
- Get 450 ml water
- Take 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Prepare Ingredients for topping:
- Prepare 150 g preserved radish
- Get 75 g sweet pickled mustard cabbage
- Get 4 tbsp minced shallot
- Take 4 tbsp minced garlic
- Make ready 2 tbsp dried prawn, soaked and minced
- Get 1/2 cup oil
- Take 2 tsp light soy sauce
- Make ready 1/4 tsp dark soy sauce
- Take 2 tbsp sugar
- Prepare 1/2 tsp white pepper
- Get 1/2 tsp chicken powder (no MSG added)
To me, the best chwee kueh in Singapore, as the soft, almost melt-in-your-mouth texture with the crunchy and savoury cai po is just such an impeccable pairing. With or without the chilli sambal, this humble dish deserves its turn in the spotlight. Add in chai poh, cook until fragrant. Each rice cake is topped with a generous layer of chai poh that is sweet and savory at the same time.
Steps 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.
I admit I love eating chwee kueh mainly because of the chai poh. To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small. Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. The texture of the Chwee Kueh are smooth, wobbly but not heavy.
So that is going to wrap this up with this exceptional food steamed rice cake / chwee kueh recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
