Easiest Way to Make Ultimate Steamed Rice Cake / Chwee Kueh

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, steamed rice cake / chwee kueh. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight! Chwee Kueh (水粿) is made from rice flour with salted turnip topping. Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as tapioca flour, wheat starch (not all-purpose flour), and cornstarch.

Steamed Rice Cake / Chwee Kueh is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Steamed Rice Cake / Chwee Kueh is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Rice Cake / Chwee Kueh:

1. Make ready 150 g rice flour
2. Make ready 15 g wheat flour
3. Take 15 g corn flour
4. Prepare 1 tbsp cooking oil
5. Get 450 ml water
6. Prepare 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
7. Get Ingredients for topping:
8. Get 150 g preserved radish
9. Prepare 75 g sweet pickled mustard cabbage
10. Make ready 4 tbsp minced shallot
11. Get 4 tbsp minced garlic
12. Take 2 tbsp dried prawn, soaked and minced
13. Get 1/2 cup oil
14. Prepare 2 tsp light soy sauce
15. Get 1/4 tsp dark soy sauce
16. Take 2 tbsp sugar
17. Take 1/2 tsp white pepper
18. Make ready 1/2 tsp chicken powder (no MSG added)

Originating from Teochew cuisine, eaten in China, Singapore, Thailand, Johor. 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).

Steps to make Steamed Rice Cake / Chwee Kueh:

1. Mix all flour with 400 ml of water, set aside for about 10 minutes.
2. Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
3. Brush little oil onto the mould and place in steamer for awhile.
4. Pour batter into hot moulds about 3/4 full.
5. Steam at high heat for about 12 minutes.
6. Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
7. Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
8. Chop radish and mustard into small pieces using a food processor.
9. 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.
10. Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
11. Mix in seasoning, mix well and allow it to cool.

Mix to form a smooth batter. Grease the moulds (can use muffin mould). Grease the moulds (can use muffin mould). Pour the mixture into each mould and place it on steamer. Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture.

So that is going to wrap it up with this exceptional food steamed rice cake / chwee kueh recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!