Chwee Kueh 水粿 


Chwee Kueh is a very common food in Singapore, you see them in hawker centre, market and even food court. When I was little, whenever I am sick, my family will buy plain Chwee Kueh, without putting the radish topping for me to eat, I will have to eat them with soya sauce, which is also very yummy. So here is the recipe:

Batter (Version One) – Gluten Free
280g​ rice flour
4 tsp​​ Sago or Tapioca flour
2 tsp​ salt
300ml​ cold water
830 ml​ hot boiling water (must measure the water first, put in a small pot and use stove to boil till bubbles, cannot use kettle to boil)
4 tbsp​ cooking oil – put in last

Batter (Version Two):
300g Rice Flour
25g Wheat Starch
25g Corn Flour
2 tsp​ salt
400ml​ cold water
1000 ml​ hot boiling water (must measure the water first, put in a small pot and use stove to boil till bubbles, cannot use kettle to boil)
4 tbsp​ cooking oil – put in last

Directions for the batter:
Mix flour and salt in a large, heat prove bowl, add in cold water. Mix well in one direction using a hand whisk  
add in the boiling water (all at once) to mixture (It will look translucent) 

 Use the hand whisk and stir till thicken and become white in color  

add in the oil and stir well  
Brush a little oil onto the mould
scoop out the mixture into the mould, using a spatula to even out the top 
 steam for 15 mins  


Ingredients for Topping:
150g Chai-Poh (Preserved Radish)
20g dried shrimp, soak
1 tbsp Toasted White Sesame
1 tbsp Minced Garlic
1 tbsp Minced Shallot
1 1/4 cup Cooking Oil
2 tbsp sesame oil
2 tsp Light Soy Sauce
1/4 tsp Dark Soy Sauce
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Sugar

Rinse radish under running tap water briefly. Use your hand to squeeze out the excess water from the radish
Minced the shrimps in a blender, remove and set aside  
Put in the radish and chop into smaller pieces.  
Heat up a pan. Toast the white sesame by frying it for about 1 minute.  
Remove and set aside.
Use the same pan, dry fry the radish to remove excess water in it for about 2 minutes. Remove and set aside.  
Heat up oil and sesame oil in the pan, fry dried shrimp for about a minute until fragrant. Add in minced garlic and shallots.
Add in preserved radish and mix until all oil is absorbed. Cook over low heat for about 20 minutes, stirring occasionally.
Mix in seasoning and toasted sesame seeds.
Allow it to cool. Keep in a air-tight container and store in the fridge for up to 5 days or in the freezer for up to a month. Heat up before use.

Note: There are two version to the batter recipe, use either one of them is fine. The success or failure to this recipe is, you got to boil the hot water using the stove and not kettle. The hot water will thicken the batter, whereas the hot water from the kettle will not, if the batter is not thicken, you still can salvage it by putting onto the stove and cook it just for a little while to thicken. Of course, if you find it too troublesome to cook the batter, you still can go ahead to steam the batter, all you will get is a “dent” in the middle of the Chwee Kueh.


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