Recipe of Quick Steamed Rice Cake / Chwee Kueh

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, steamed rice cake / chwee kueh. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight! Chwee Kueh (水粿) is made from rice flour with salted turnip topping. 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.

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

To get started with this particular recipe, we have to first prepare a few ingredients. You can have steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you cook that.

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

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

Originating from Teochew cuisine, eaten in China, Singapore, Thailand, Johor. Place the water, rice flour, corn flour, salt and oil into a pot. Mix to form a smooth batter. Grease the moulds (can use muffin mould).

Instructions 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.

Mix to form a smooth batter. Grease the moulds (can use muffin mould). Grease the moulds (can use muffin mould). Pour the mixture into each mould and place it on steamer. Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture.

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