Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, steamed rice cake / chwee kueh. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Great recipe for Steamed Rice Cake / Chwee Kueh. This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds. It is a very popular dish in Singapore as favorite breakfast or snack item. Squeeze out any excess moisture from the preserved radish and add to the wok.
Steamed Rice Cake / Chwee Kueh is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Steamed Rice Cake / Chwee Kueh is something that I have loved my entire life.
To get started with this 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:
- Make ready 150 g rice flour
- Get 15 g wheat flour
- Take 15 g corn flour
- Get 1 tbsp cooking oil
- Get 450 ml water
- Get 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Prepare Ingredients for topping:
- Prepare 150 g preserved radish
- Make ready 75 g sweet pickled mustard cabbage
- Take 4 tbsp minced shallot
- Take 4 tbsp minced garlic
- Get 2 tbsp dried prawn, soaked and minced
- Make ready 1/2 cup oil
- Make ready 2 tsp light soy sauce
- Take 1/4 tsp dark soy sauce
- Get 2 tbsp sugar
- Make ready 1/2 tsp white pepper
- Prepare 1/2 tsp chicken powder (no MSG added)
Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight! I came to know about this popular breakfast dish called Chwee Kueh (Steamed Water Rice Cake with Preserved Turnip) when I lived in Singapore for a short while. Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake.
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.
- Ready to serve and ENJOY!
I came to know about this popular breakfast dish called Chwee Kueh (Steamed Water Rice Cake with Preserved Turnip) when I lived in Singapore for a short while. Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. Steamed Rice Cake / Chwee Kueh. 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. They are soft and almost pudding-like in texture.
So that’s going to wrap it up for this exceptional food steamed rice cake / chwee kueh recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
