Recipe: Appetizing Chwee Kueh (Water Cake)

Chwee Kueh (Water Cake). Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin. FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together.

What you need to make chwee kueh (water cake) There are two parts to this snack, one is the chwee kueh (water cake) itself, and then there is the preserved radish topping. For non-Singaporeans or those who have not heard of Chwee Kueh, it is literally translated as water rice cake. They are steamed in small muffin shaped-like molds and the perfect texture should be soft and wobbly with a slight indentation in the middle. You can have Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chwee Kueh (Water Cake)

1. It's of Chwee Kueh Batter.
2. Prepare 1 cup (150 g) of rice flour.
3. You need 1 tablespoon (15 g) of wheat flour.
4. Prepare 1 teaspoon of salt.
5. It's 1 1/2 cup (350 ml) of water.
6. You need 1 1/2 cup (350 ml) of boiling water.
7. Prepare of Chai Poh Topping.
8. It's 1 cup of chai poh (salted preserved turnip).
9. You need 1/2 cup of vegetable oil.
10. It's 8 of chopped shallots.
11. You need 1 tablespoon of minced garlic.
12. Prepare 1 tablespoon of minced dried shrimp.
13. Prepare 2 tablespoons of sugar.
14. Prepare 1 teaspoon of dark soy sauce.
15. Prepare 1/2 teaspoon of corn starch.
16. Prepare 3 tablespoons of water.

The star of the dish (in my humble opinion) is the topping - chai poh. Ingredients of Chwee Kueh (Water Cake) Prepare of Chwee Kueh Batter. One of my favourite local breakfast is something called 'Chwee Kueh' (water rice cakes). It is essentially made of rice flour and water, which is mixed together to form a sort of paste, then placed inside a small bowl-like mould to steam.

Chwee Kueh (Water Cake) instructions

1. FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness..
2. Chop the dried shrimp, soak and drain. Mince the shallots and garlic..
3. Mix the corn starch with the water..
4. Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar..
5. FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water..
6. Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.).
7. Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken..

Steamed water rice cake (plain) #chweekueh #breakfast #easycooking Chwee kueh (Chinese: 水粿; ; lit. 'water rice cake'), also spelt chwee kwee or chwee kweh, is a type of steamed rice cake se. Chwee Kueh is a famous dish that almost everyone in Singapore would have tried before, or if not, would at the very least know about. Chwee Kueh, literally known as steamed water rice cake, has a very simple recipe. Method "Chwee kueh (known also as chwee kway or chwee kweh) (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; literally "water rice cake") is a type of steamed rice cake, a cuisine of Singapore and Johor. To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture.