One of the popular breakfast in Singapore is...Chwee Kueh. It is a steamed rice cake which topped with preserved radish, usually it go with chili sauce. I bought my small cup shape containers from Singapore and today it is just right to put them into good use. I have a few recipes with me on how to make chwee kueh, eventually I landed on Anncoo Journal recipe. Thanks Ann for sharing her recipe and the problem she encountered, I changed the water content a bit and added wheat starch, it makes my first chwee kueh a successful one. The texture of the chwee kueh is soft and smooth! I think I'm lucky!
Topping (Chye Por) ingredients from Ah Tze's kitchen play
100g chye por
15g chopped garlic
15g minced shallots
1 tsp sugar
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
dash of pepper
1. Soak chye por in water for about 10 mins to remove excess salt. Heat up 3 tbsp oil, fry garlic and shallots over low heat till golden brown.
2. Add in chye por and seasonings. Add in water, simmer for 10 mins or until the water dry out. Stir constantly to prevent burning. Set aside for later use.
Recipe adapted from Anncoo Journal with changes
Chwee Kueh ingredients:
150g rice flour
15g tapioca flour
10g corn flour
10g wheat starch flour
1 tbsp canola oil (or sunflower oil)
250ml water + 1/2 tsp salt
1. Mix all flour ingredients with 400ml water and set aside for 15 mins.
2. Boil 250ml water with 1/2 tsp salt and our the boiling water into the flour mixture, stir well.
3. Grease the small cup mould with oil and warm up the mould in steamer.
4. Stir well the flour liquid, pour it into the hot moulds and steam for 12-15 mins.
5. Let the rice cake cool down and scoop out from mould using a small palette knife.
6. Top with preserved radish before serving.