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.
Chwee Kueh 水粿
Ingredients: makes about 20-22 small moulds
150g Chai Po (preserved radish) - soak in water for 15 minutes, rinse and drain well
3 Garlic (crushed)
1 tsp Light soy sauce
3 tsp Sugar (or add to taste)
1/2 tbsp Dark soy sauce
1/4 tsp Chicken powder (NO MSG ADDED)
1/2 tbsp Toasted sesame seed
3 tbsp Canola oil
4 tbsp Water
- Heat up oil and saute garlic till fragrant. Add toasted sesame seed and chai po, fry for 2 minutes with a dash of pepper and add all the seasoning into it. Lower heat and cook chai po for another 5 minutes or until fragrant.
How to make chwee Kueh
150g Rice flour
15g Tapioca flour (about 2 tbsp)
10g Corn flour
1 tbsp Canola oil
400ml Water
450ml water + 1/2 tsp salt
Method:
- Mix flour ingredients with 400ml and set aside for 15 minutes.
- Boil 450ml + 1/2 tsp and pour straight into the flour ingredients, stir well.
- Grease kueh mould with oil and place in steamer for awhile.
- Stir well the flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
- Let the Chwee Kueh to cool down and scoop out from the mould with a small palette knife.
- When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Enjoy!
This is the rare recipe that I had posted twice on my blog.... seeing this now makes me crave for them again.
ReplyDeleteNicely done Ann. I have made this months ago. It is time to make some again.
ReplyDeleteThis is delicious, you have so much toppings on your chwee kuih, I like:D
ReplyDeleteLooks delicious! A favourite of my daughter and hubby! I love it with lots of chai poh! Thanks for sharing!
ReplyDeleteAnn, this is so interesting to me, I have never seen this before. I would love to try it for breakfast. If I made this I wouldn't have anything to compare it too :) but then...that has never stopped me before! :D
ReplyDeleteAnn, this chwee kueh looks so nice. Your dish always very well presented. I am very excited and cant stop checking whats new from your blog.
ReplyDeletei cant even remember when i had this the last time, this is definately one very traditional kuih. Never mind, the next time if u're going to make these again, i'm sure it will turn out very good!
ReplyDeleteLove this, with a lot of sambal chili please...yummy.
ReplyDeleteThis looks delicious! My family is a huge fan of chee kueh... so maybe I'm gonna try to make them this week! Thanks for sharing! (:
ReplyDeleteShirley, this shows that you love chwee kueh very much. Me too, I never get tired of eating chwee kueh since I was a little girl.
ReplyDeleteThanks Quay Po. I remember you posted chwee kueh before looks very delicious.
Jeannie, I love to add more chilli too :)
Thanks Joyce. Same here.
Lyndsey, hope you'll try to make this. I'm sure you'll love it.
Li Shuan, Thank you very much for your nice words.
Thanks Lena.
Sonia, I think the best is make our own sambal chilli. Will be much better than the store bought.
我想上面的香料应该适合我的口味。嘻嘻。。真的很想试。
ReplyDeleteWhen I glance at the pix at FB I thought they were 3 plates of Char Kway Teow until I come over here :)
ReplyDeleteI like this kueh too especially with lots of topping on it.
It still look delicious! Me and my son love cheuw kueh, he even can eat without the chai poh on top.
ReplyDeleteMy favorite! U make me hungry...:P
ReplyDeleteThanks for sharing. Never eat this before, will try one day. BTW I had tried your savoury pumpkin cake this morning. It really taste very very good. Thanks.
ReplyDeleteYour creations are amazing! Would you mind adopting me? :))
ReplyDeleteWow Ann, I loves your chwee kueh ,so delicious and the chai poh topping yum yum. ;) Have a nice day
ReplyDeleteMaybe try oiling the moulds? I tried this and loved it but it's so oily, I should try to make some myself!
ReplyDeleteAnn these came out so beautiful. I've never had these cute little steamed cakes, I would like to try these one day. I will be on the look out for some of these ingredients. I bet these would make a really nice breakfast or snack. Hope you enjoyed your weekend.
ReplyDelete-Gina-
I can only feast with my eyes ....
ReplyDelete这个水粿一定好好吃，让我想起小时候常常吃~~现在很少有了~~
ReplyDeleteOut of shape? No leh....
ReplyDeleteOH my, may I have a bowl of those, please?
ReplyDelete我爱你做的水粿，
ReplyDelete更爱那炒得咸咸香香的菜脯。
好想吃。。。真的。。。
只可惜。。。没得吃。。。
Looks very delicious! Very jicely done ah. You will never get that generous amount of toppings for store-bought. Ann can cook and bake very well ;)
ReplyDeleteI don't think I've ever tried this before. But I tried something really similar in Vietnamese cuisine called Banh Beo. One of my favorite Vietnamese appetizers. Gotta try your recipe when I have a chance.
ReplyDeleteNot really fancy this coz ate too much of this when was young
ReplyDeleteThis is delicious! And ur photos are very nice....
ReplyDeleteI love chai po! Those kueh are so yummy.
ReplyDeleteWow Anncoo, you have come out with another great dish! They look yummy!
ReplyDelete满满的配料，看了很诱人，真羡慕你手艺这么好 ^_^
ReplyDeleteOh, really..it makes me hungry..
ReplyDeleteWhite Honeyr
I have almost forgotten about this dish. It makes a nice and light breakfast! I like your topping with the added sesame seeds. Must be very tasty!
ReplyDeleteI love this with lots of chai po.
ReplyDelete@Joceline Lor
ReplyDeleteJoceline, 吃太多甜的kueh,就来个咸的，这个配上辣椒，真的很好吃哦！
@ICook4Fun
ReplyDeletehahaa Gert, KCT? Is it my pic too small? :DD
@HS Kitchen And Hobby
ReplyDeleteHs, You're welcome :) Hope you try this too.
@Guvi
ReplyDeleteGuvi, hehee.. that's a cute comment :D
@Gina
ReplyDeleteThank you Gina. I love your cake pops, they look so cute.
@pigpigscorner
ReplyDeleteAnn, I already greased the moulds with oil. Anyway I added very less oil compare to those selling outside.
@tigerfish
ReplyDeleteTigerfish, hehee...My kueh here was quite flat...没有发觉吗？
Thanks Jessie. I like your cute mini cake. Going to make them soon :)
ReplyDeleteAmy, I think Vietnamese and Chinese food are quite similar in some way. Did you post this Banh Beo on your blog?
Small Kucing, Oh.. I've never tired of eating this since young... :D
Jane, Thanks!
Yes Angie, the chai po is really nice.
Jessie, hope you make this too.
Esther, 你也可以做得到，这不会难。
Thank you Vivid Virginia for stopping by :)
Hi Biren, I think most Chinese in Malaysia and Singapore love this a lot. You can try to make this too.:)
I've never had Chwee Kueh before, but it looks fantastic!!! Want to try it, yum! Love your photography, it makes my mouth water...
ReplyDeleteIt's been quite some time I haven't had chwee kueh and yours are making me crave for them so much now! ;P
ReplyDeleteI love eating this when I was a child. You make them very well. Yum!
ReplyDeleteNovedoso y exquisito me encantó,luce perfecto,hugs,hugs.
ReplyDeleteI love savoury steamed cake and yours looks yummy :)
ReplyDeleteSounds good.
ReplyDeletewow ann, this kueh looks amazing. you rendered it so beautifully, im craving for it now.. and im about to sleep hehe.
ReplyDeletehave a great week!
malou
your chwee kueh looks good. the home-made chai po must be extra yummy.
ReplyDeleteWhat a great authentic recipe! Looks so tasty!
ReplyDeleteHi Ann, I look forward to see your choc buttons :)
ReplyDeleteAnn, I'm going to make chwee kuih for lunch today following your recipe. I have a couple of tions if you may help me please.
You mentioned about adding wheat starch, what is the purpose for adding that? If I would to add, how much must I add?
Your recipe yields how many kuih?My big family loves this. If I got not enough mould, does it mean I have to wash & grease the moulds then steam another round or can directly use the same mould without washing?
Many thanks Ann. Will keep you update after I tried.
@Hearty Bakes
ReplyDeleteMorning Jessie, I already made the choc buttons with another mould but I think yours definitely looks better. Will post up later.
Adding wheat starch 澄面粉 is to get a firmer texture. I omitted it because only 1 tbsp needed. Overall my family liked this chwee kuih.
There are about 20-22 small moulds but you can get a medium size moulds from PH. You can try to grease more oil so that the kuih will not so stick to the moulds but I bought extra moulds so no washing for me leh :)
Hi Tanja, Thank you for your compliment :)
ReplyDeleteLyn, Have a try. Is very easy to make.
Thank you Malou. Have a good night sleep Zzzzz
Thanks Wiffy :)
Hi Melainie, Thank you for stopping by :) I love your omelette :D
Thanks Ann for your prompt reply :)
ReplyDeleteI'm back from the market with the ingredients and moulds, will make for lunch later. Thanks for your tips and help.
I bought 14 small moulds only cos my steamer is small, looks like got some washing to do to make more ;)
Have a happy holiday Ann.
我喜欢吃咸味糕点,这个会考虑试做.
ReplyDeleteI wish I know how this tastes like, but I can't quite imagine. It looks really pretty and knowing you this presentation is probably very unique! ;-)
ReplyDelete