Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed rice cake / chwee kueh. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chwee Kueh (水粿) is made from rice flour with salted turnip topping. Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight!
Steamed Rice Cake / Chwee Kueh is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Steamed Rice Cake / Chwee Kueh is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Steamed Rice Cake / Chwee Kueh:
- Prepare 150 g rice flour
- Make ready 15 g wheat flour
- Get 15 g corn flour
- Prepare 1 tbsp cooking oil
- Get 450 ml water
- Make ready 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Get Ingredients for topping:
- Get 150 g preserved radish
- Prepare 75 g sweet pickled mustard cabbage
- Prepare 4 tbsp minced shallot
- Get 4 tbsp minced garlic
- Make ready 2 tbsp dried prawn, soaked and minced
- Take 1/2 cup oil
- Make ready 2 tsp light soy sauce
- Prepare 1/4 tsp dark soy sauce
- Get 2 tbsp sugar
- Make ready 1/2 tsp white pepper
- Take 1/2 tsp chicken powder (no MSG added)
But that alone would make a rather hard kueh. To soften it, some starch is added. Cakes should be mushy just after steaming. Leave to cool down and set.
Instructions 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.
Place the water, rice flour, corn flour, salt and oil into a pot. Mix to form a smooth batter. Grease the moulds (can use muffin mould). Another Singapore Malaysia Hawker Food-Chwee Kueh or Steamed Rice Cake With Preserved Radish. Hong Kong Red Bean Steamed Rice Cake aka Put chai ko (砵仔糕).
So that’s going to wrap this up for this exceptional food steamed rice cake / chwee kueh recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
