Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, steamed rice cake / chwee kueh. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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. They are soft and almost pudding-like in texture. Great recipe for Steamed Rice Cake / Chwee Kueh. This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds.

Steamed Rice Cake / Chwee Kueh is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Steamed Rice Cake / Chwee Kueh is something that I have loved my whole life. They are nice and they look fantastic.

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

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

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

The texture of the Chwee Kueh are smooth, wobbly but not heavy. It is a Malaysian and Singaporean favorite breakfast delights. Remove the molds from the steamer. Unmold the Chwee Kueh to a serving plate by running a tooth pick or a small offset spatula along the side of the mold.

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.

Remove the molds from the steamer. Unmold the Chwee Kueh to a serving plate by running a tooth pick or a small offset spatula along the side of the mold. Add a teaspoon of minced raddish topping. Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. Chwee Kueh (Water Cake) step by step.

So that is going to wrap it up for this special food steamed rice cake / chwee kueh recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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