Sunday, August 29, 2010

Chwee Kueh II

Chwee Kuih ('Water Cake' in Hokkien) are steamed rice cakes with toppings.  In this second posting of Chwee Kuih  I've added some wheat starch (tang mein fun in Cantonese) into the batter and I find that the texture is much softer compare to my previous recipe


210g rice flour
4 tbsp tapioca flour/cornflour
2 tbsp wheat starch
1 cup cold water
3 cups boiling water
3 tbsp oil
1 tsp sugar
pinch of salt

  • Sift rice flour, cornflour and wheat starch into a bowl.  
  • Add in salt, oil and cold water. Stir to combine. 
  • Pour boiling water into the batter and stir well.
  • Spoon batter into individual bowls and steam over high heat for 15 minutes.
  • Leave it to cool in the bowls.  
  • Remove the kueh and serve with toppings.


200g preserved radish (chye poh)- chopped
40g dried shrimps, chopped finely
3 shallots,  sliced
5 cloves garlic, chopped finely
40ml oil
soy sauce
chillies (optional)

  • Heat oil.  Saute shallots and garlic.  Dish out and set aside.
  • Stir fry dried shrimps and preserved radish separately.  Then put in the shallots and garlic.  Mix well.
  • Finally add sugar and soy sauce.


  1. The Vietnamese serve in portions exactly like this. Shallow and smooth in perfect texture.

  2. I noticed you have Chwee Kueh and Chwee Kueh II, which one is best that I should go for? I intend to make Chwee Kueh as my sister loves this snack very much! Thanks!

  3. I personally prefer this recipe because the addition of the wheat starch made the texture much softer. The first recipe was given by a Singaporean friend and that was not bad too. Try out and let me know how you like it.

    1. Ok, I will try out your recipe first. Actually I found out one recipe also from Singapore version but yet to try out. Maybe you would like to have a look at it .... a recipe from a cookbook name "Cooking for the President" for the ex-president of Spore.


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