Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chwee kueh (water cake). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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!
Chwee Kueh (Water Cake) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Chwee Kueh (Water Cake) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook 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):
- Prepare Chwee Kueh Batter
- Make ready 1 cup (150 g) rice flour
- Take 1 tablespoon (15 g) wheat flour
- Get 1 teaspoon salt
- Prepare 1 1/2 cup (350 ml) water
- Prepare 1 1/2 cup (350 ml) boiling water
- Make ready Chai Poh Topping
- Prepare 1 cup chai poh (salted preserved turnip)
- Get 1/2 cup vegetable oil
- Make ready 8 chopped shallots
- Get 1 tablespoon minced garlic
- Make ready 1 tablespoon minced dried shrimp
- Take 2 tablespoons sugar
- Take 1 teaspoon dark soy sauce
- Get 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.
Instructions 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’s going to wrap this up for this special food chwee kueh (water cake) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
