Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chwee kueh (water cake). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chwee Kueh (Water Cake) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chwee Kueh (Water Cake) is something that I have loved my whole life. They are nice and they look wonderful.
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. 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 Chwee kueh (水粿) literally translates to water cakes!
To get started with this recipe, we must prepare a few ingredients. You can have chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chwee Kueh (Water Cake):
- Get Chwee Kueh Batter
- Make ready 1 cup (150 g) rice flour
- Take 1 tablespoon (15 g) wheat flour
- Make ready 1 teaspoon salt
- Take 1 1/2 cup (350 ml) water
- Prepare 1 1/2 cup (350 ml) boiling water
- Take Chai Poh Topping
- Get 1 cup chai poh (salted preserved turnip)
- Take 1/2 cup vegetable oil
- Prepare 8 chopped shallots
- Get 1 tablespoon minced garlic
- Make ready 1 tablespoon minced dried shrimp
- Make ready 2 tablespoons sugar
- Make ready 1 teaspoon dark soy sauce
- Take 1/2 teaspoon corn starch
- Take 3 tablespoons water
Put vinegar in boiling water in steamer so that the steamed chwee kueh will be white Chai Poh toppings can be prepared before hand and kept in the freezer for about a week. Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. To soften it, some starch is added.
Steps to make Chwee Kueh (Water Cake):
- 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.
The amount of water in the batter is crucial to the success of chwee kueh. If the ratio of water to flour/starch is wrong, the steamed cakes will be too hard or too soft. Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish.
So that is going to wrap it up with this special food chwee kueh (water cake) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
