How to Cook Yummy Chwee Kueh (Water Cake)

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. How to cook chwee kueh (water cakes) at home with a steamer or a microwave.

One of our local breakfast favourites, this is something that every Singaporean loves with a passion! Chwee Kueh literally means water cake. Chwee kueh should have a slight depression in the middle after it's steamed. Food preparation Chwee Kueh (Water Cake) is a fun point, furthermore it comes to be much more unique value if you cook it yourself. By using the complying with 16 components, you can begin cooking 7 steps. observe the adhering to area for you to begin cooking immediately.

Ingredients of Chwee Kueh (Water Cake)

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

That's the classic hallmark of chwee kueh. 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.

Chwee Kueh (Water Cake) start cooking

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..

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. To make this dish chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like shape when cooked. Loosely translated as 'water cake', it is as its name suggests—a steamed cake made of water and milled rice.