Steamed Rice Cake (Chwee Kuih 水粿)

Steamed Rice Cake, also known as Chwee Kuih (literally translated to Water Cake) is a popular breakfast item in Malaysia or Singapore. It is made of a variety of flours and water and steamed in small metal bowls.  It is served with preserved radish topping and chilli sauce or sambal.

Ingredients:

200g rice flour

25g tapioca flour/cornflour

12g wheat starch

1 tsp sugar

1/2 tsp salt

250ml cold water

750ml boiling water

3 tbsp cooking oil

• Sift flours together into a mixing bowl.  Add in sugar and salt; then pour in cold water and mix to combine.
• Pour boiling water into the mixture. Stir well to prevent lumps.  Transfer batter into a pouring jug.
• Pour batter into individual moulds.  Steam over high heat for 15 - 20 minutes.
• Remove cakes from steamer and leave to cool.
• Unmould the cakes using a small pastic knife.
• Serve with toppings.  

Topping:

200g preserved chopped radish (chye poh) 

40g dried shrimps, chopped finely (optional)

3 shallots, finely sliced

5 cloves garlic, finely minced

40ml cooking oil

sugar, to taste

soy sauce, to taste

• Wash and rinse the preserved radish a few times.  Squeeze dry.  Set aside.
• Heat oil.  Saute shallots and garlic until fragrant.  Transfer into a bowl and set aside.
• Stir fry dried shrimps with a little oil until fragrant.  Transfer into a bowl and set aside.
• Stir fry preserved radish. Then add in the sauteed shallots and garlic as well as the dried shrimps.  Add in sugar and soy sauce and stir to combine.