Saturday, May 30, 2020

Steamed Rice Cake (Chwee Kuih 水粿)

Steamed Rice Cake

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.

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.  

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.

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