Steamed Rice Cakes (Chwee Kueh) - 水糕 / 碗子糕

Chwee Kueh is little steamed rice cakes topped with preserved radish (chai poh), a famous traditional snacks amongst the Teochew. The texture of the Chwee Kueh are smooth, wobbly but not heavy. It is a Malaysian and Singaporean favorite breakfast delights. It is one of my all time favorite snacks too.
 
The chai poh (preserved radish) topping plays an important role, it must be aromatic and nicely browned with the right amount of oil in it. This recipe is still as simple and easy as it was then and I got it made perfectly!
 
... Have fun "steaming" with love!

 
~ Steamed Rice Cakes ~

Ingredients:

Topping:
200 g chopped sweet chai poh (preserved radish)
40 g garlic, peel and chop roughly
100 g vegetable / corn oil
1 tsp sweet dark soya sauce
5 g castor sugar
 
Rice Cakes:
200 g blended rice flour
20 g cornflour
1 liter water
1/4 tsp salt
15 g vegetable / corn oil
 
Methods:

Topping:
1. Rinse chai poh twice, drain in sieve and pressed to remove excess water. 
2. Transfer to mixing bowl, add garlic, dark soya sauce and mix thoroughly.
3. Place chai poh mixture in a heated pan, add oil and fry over medium-high heat till the garlic is golden brown. 
4. Taste and if necessary adjust seasoning. 
 
Rice Cakes:
1. Thoroughly whisk blended rice flour, cornflour, salt, oil and water together.
2. Bring the batter to cook over medium-low heat till the batter is no more lumpy.
3. Spoon the half-cooked mixture into the small greased tin mould bowls till 3/4 full.
4. Steamed at HIGH heat for 5 min in a pre-heated steamer.
5. Remove cakes from steamer, cakes should be mushy just after steaming. 
6. Un-mould the rice cakes and top with fried chai poh. Add chilli on the side if you like your rice cakes spicy.
 






    Saturday, 13th September 2014
 
 

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