Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. The texture of the Chwee Kueh are smooth, wobbly but not heavy. It is a Singaporean favourite breakfast or snack item. This is the first time that I'm making Chwee Kueh but the end result is not as I expected. The rice cake was very soft and smooth after steaming but it was a little out of shape. I think the reason is that I had omitted the wheat starch .... sigh :( Nevertheless I like the radish as I had fried it with some toasted sesame seeds which gave a nice crunch although not much oil was added.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.