Chwee Kueh (Water Cake). 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. Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit.: 'water rice cake') is a type of steamed rice cake with preserved radish. Chwee kueh is a popular breakfast item in Singapore and Johor.
They are tasteless, with a jiggly and slightly chewy texture, but tastes amazing when paired. Chwee kueh should have a slight depression in the middle after it's steamed. That's the classic hallmark of chwee kueh. You can have Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chwee Kueh (Water Cake)
- It’s of Chwee Kueh Batter.
- Prepare 1 cup (150 g) of rice flour.
- Prepare 1 tablespoon (15 g) of wheat flour.
- It’s 1 teaspoon of salt.
- It’s 1 1/2 cup (350 ml) of water.
- It’s 1 1/2 cup (350 ml) of boiling water.
- Prepare of Chai Poh Topping.
- Prepare 1 cup of chai poh (salted preserved turnip).
- Prepare 1/2 cup of vegetable oil.
- You need 8 of chopped shallots.
- You need 1 tablespoon of minced garlic.
- You need 1 tablespoon of minced dried shrimp.
- You need 2 tablespoons of sugar.
- You need 1 teaspoon of dark soy sauce.
- Prepare 1/2 teaspoon of corn starch.
- You need 3 tablespoons of water.
In fact, it's the water collected in the depression that gives chwee kueh its name, which means "water cake". Where does the water come from? Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. Loosely translated as 'water cake', it is as its name suggests—a steamed cake made of water and milled rice.
Chwee Kueh (Water Cake) instructions
- 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..
Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with spicy sambal sauce. Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; literally: 'water rice cake') is a type of The rice cakes are topped with diced preserved radish and served with chilli sauce. Chwee Kueh literally means water cake. The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. Oh and don't forget the chili oil that everyone loves! chwee kueh, rice flour, water.
