Chwee kueh – literally: “water rice cake”, is a type of steamed rice cake, which is a popular breakfast item in Singapore.
To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture, and are then placed in small cup-shaped metal containers that look like saucers and steamed, forming a bowl-like shape when cooked. The rice cakes at extra soft and are topped with Chye-Poh (diced preserved radish), which is super delicious (albeit oily) and served with chilli sauce. Trust me, you can’t stop at 3 pieces!
When I first started to make chwee Kueh, it irritates me a lot when the chwee Kueh has got a dent in the middle after steaming. My husband always comfort me by saying thing like “is ok, just cover up with Chye-Poh.”, but I just don’t like the look of it, and cover it up does not solve the problem! Finally, few years ago, a friend of mine told me the secret to make a flat nice chwee Kueh – the hot water must be boiled over the stove and not using electric kettle. The hot water from the stove 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 the batter 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.
Today, I make this chwee Kueh gluten free by removing the wheat starch. And I often use this recipe as Tapioca flour is something I always have in my pantry and I don’t have to purposely go out and get a packet of wheat starch
Ingredients For The Batter:
280g rice flour
4 teaspoon Sago or Tapioca flour
2 teaspoon salt
300ml cold water
830ml 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 tablespoon cooking oil – put in last
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 should look translucent
Use a hand whisk and stir till thicken and whiten in color, in one direction
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
150g Chye-Poh (Preserved Radish, salted turnip)菜脯
20g dried shrimp 虾米, soak
2 tablespoon Toasted White Sesame
1 tablespoon Minced Garlic
1 tablespoon Minced Shallot
1 1/4 cup Cooking Oil
2 tablespoon sesame oil
2 tablespoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoon Light Soy Sauce
1/4 teaspoon Dark Soy Sauce
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.