How to Make Yummy Chwee Kueh (Water Cake)

Chwee Kueh (Water Cake). Chwee kueh batter in individual cups, ready to be cooked. How to cook chwee kueh, using a steamer vs. using a microwave. Most Asian households have a big multi-tiered steamer in their kitchen, so steaming food is very common.

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. 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 served with preserved radish. You can cook Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chwee Kueh (Water Cake)

1. It's of Chwee Kueh Batter.
2. It's 1 cup (150 g) of rice flour.
3. Prepare 1 tablespoon (15 g) of wheat flour.
4. It's 1 teaspoon of salt.
5. Prepare 1 1/2 cup (350 ml) of water.
6. You need 1 1/2 cup (350 ml) of boiling water.
7. It's of Chai Poh Topping.
8. Prepare 1 cup of chai poh (salted preserved turnip).
9. Prepare 1/2 cup of vegetable oil.
10. It's 8 of chopped shallots.
11. Prepare 1 tablespoon of minced garlic.
12. Prepare 1 tablespoon of minced dried shrimp.
13. It's 2 tablespoons of sugar.
14. Prepare 1 teaspoon of dark soy sauce.
15. Prepare 1/2 teaspoon of corn starch.
16. Prepare 3 tablespoons of water.

Chwee kueh is a popular breakfast item in Singapore and Johor. It is a part of Teochew cuisine, eaten in China, Singapore, Johor, Malaysia and certain parts of Southeast Asia. Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por).

Chwee Kueh (Water Cake) step by step

1. FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness..
2. Chop the dried shrimp, soak and drain. Mince the shallots and garlic..
3. Mix the corn starch with the water..
4. 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..
5. FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water..
6. 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.).
7. 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..

The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. To prepare the chwee kueh, sift the rice flour and tapioca starch into a large bowl. Add the salt and whisk in the tepid water. Then gradually add the boiling water, whisking constantly to form a smooth batter. During this time, lightly greased the individual chwee kueh mould and bring the steamer to.