Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, steamed rice cake / chwee kueh. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Steamed Rice Cake / Chwee Kueh is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Steamed Rice Cake / Chwee Kueh is something that I have loved my entire life.
Chwee Kueh (水粿) is made from rice flour with salted turnip topping. Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight!
To get started with this particular recipe, we must 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:
- Take 150 g rice flour
- Prepare 15 g wheat flour
- Prepare 15 g corn flour
- Prepare 1 tbsp cooking oil
- Make ready 450 ml water
- Prepare 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Prepare Ingredients for topping:
- Take 150 g preserved radish
- Prepare 75 g sweet pickled mustard cabbage
- Take 4 tbsp minced shallot
- Get 4 tbsp minced garlic
- Take 2 tbsp dried prawn, soaked and minced
- Make ready 1/2 cup oil
- Make ready 2 tsp light soy sauce
- Get 1/4 tsp dark soy sauce
- Take 2 tbsp sugar
- Make ready 1/2 tsp white pepper
- Prepare 1/2 tsp chicken powder (no MSG added)
But that alone would make a rather hard kueh. To soften it, some starch is added. Cakes should be mushy just after steaming. Leave to cool down and set.
Steps to make Steamed Rice Cake / Chwee Kueh:
- Mix all flour with 400 ml of water, set aside for about 10 minutes.
- Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
- Brush little oil onto the mould and place in steamer for awhile.
- Pour batter into hot moulds about 3/4 full.
- Steam at high heat for about 12 minutes.
- Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
- Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
- Chop radish and mustard into small pieces using a food processor.
- 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.
- Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
- Mix in seasoning, mix well and allow it to cool.
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). Another Singapore Malaysia Hawker Food-Chwee Kueh or Steamed Rice Cake With Preserved Radish. Hong Kong Red Bean Steamed Rice Cake aka Put chai ko (砵仔糕).
So that is going to wrap it up with this exceptional food steamed rice cake / chwee kueh recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
