Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chwee kueh (water cake). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Chwee Kueh (Water Cake) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Chwee Kueh (Water Cake) is something which I’ve loved my whole life. They’re nice and they look wonderful.
Chwee kueh batter is very thin and when being steamed the water will "ooze" out and sit in the middle of the cake creating the dimple. This is one of the characteristics of chwee kueh and henced is named as such Chwee Kueh (Water Cake) The Boggler @theboggler Penang. Chwee kueh (water cake), served with preserved radish topping. How to cook the cai po (preserved radish) topping.
To begin with this particular recipe, we have to prepare a few components. You can cook chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chwee Kueh (Water Cake):
- Prepare Chwee Kueh Batter
- Make ready 1 cup (150 g) rice flour
- Prepare 1 tablespoon (15 g) wheat flour
- Get 1 teaspoon salt
- Get 1 1/2 cup (350 ml) water
- Get 1 1/2 cup (350 ml) boiling water
- Prepare Chai Poh Topping
- Get 1 cup chai poh (salted preserved turnip)
- Make ready 1/2 cup vegetable oil
- Get 8 chopped shallots
- Prepare 1 tablespoon minced garlic
- Prepare 1 tablespoon minced dried shrimp
- Take 2 tablespoons sugar
- Get 1 teaspoon dark soy sauce
- Make ready 1/2 teaspoon corn starch
- Make ready 3 tablespoons water
Ingredients of Chwee Kueh (Water Cake) It's of Chwee Kueh Batter. Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with homemade spicy sambal sauce you will absolutely love. How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved radish topping.
Instructions to make Chwee Kueh (Water Cake):
- FOR THE CHAI POH TOPPING —Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness.
- Chop the dried shrimp, soak and drain. Mince the shallots and garlic.
- Mix the corn starch with the water.
- 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.
- FOR THE CHWEE KUEH BATTER — Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water.
- 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.)
- 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.
- Ready to serve and ENJOY!
How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved radish topping. FOR THE CHAI POH TOPPING —Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness. Chop the dried shrimp, soak and drain.
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