Steamed Rice Cake / Chwee Kueh
Steamed Rice Cake / Chwee Kueh

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, steamed rice cake / chwee kueh. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Steamed Rice Cake / Chwee Kueh is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Steamed Rice Cake / Chwee Kueh is something which I have loved my entire life. They’re nice and they look fantastic.

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

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