Sunday, August 29, 2010

Chwee Kueh

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


200g rice flour
4 tbsp (24g) tapioca flour/cornflour
2 tbsp (12g) 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.

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