Chwee Kueh 水粿
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
Author: Ann Low
Serves: 20-22 pieces
- 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)
- ½ tbsp Dark soy sauce
- ¼ tsp Chicken powder (NO MSG ADDED)
- ½ tbsp Toasted sesame seed
- 3 tbsp Canola oil
- Chwee Kueh
- 150g Rice flour
- 15g Tapioca flour (about 2 tbsp)
- 10g Corn flour
- 1 tbsp Canola oil
- 400ml Water
- 450ml water + ½ tsp salt
- Topping - 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.
- Make chwee kueh - Mix flour ingredients with 400ml water and set aside for 15 minutes.
- Boil 450ml of water + ½ tsp salt 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 love to eat Chwee kueh. Did made it several times with different recipe.
I saw in your recipe there is 4 TBSP water…what do you do with it?
That was an typo error.
will plan to make it tommorrow as I am craving..Txs for sharing!! 🙂
Guvi, hehee.. that's a cute comment 😀
Ann, I already greased the moulds with oil. Anyway I added very less oil compare to those selling outside.
Thanks Jessie. I like your cute mini cake. Going to make them soon 🙂
Amy, 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… 😀
Yes Angie, the chai po is really nice.
Jessie, hope you make this too.
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.:)
Novedoso y exquisito me encantó,luce perfecto,hugs,hugs.
Hi Tanja, Thank you for your compliment 🙂
Lyn, 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 😀
wow ann, this kueh looks amazing. you rendered it so beautifully, im craving for it now.. and im about to sleep hehe.
have a great week!
your chwee kueh looks good. the home-made chai po must be extra yummy.
What a great authentic recipe! Looks so tasty!
Morning 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 🙂
I love eating this when I was a child. You make them very well. Yum!
I've never had Chwee Kueh before, but it looks fantastic!!! Want to try it, yum! Love your photography, it makes my mouth water…
Hi Ann, I look forward to see your choc buttons 🙂
Ann, 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.
Tigerfish, hehee…My kueh here was quite flat…没有发觉吗?
I love savoury steamed cake and yours looks yummy 🙂
This 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! (:
@GinaThank you Gina. I love your cake pops, they look so cute.
@ICook4Funhahaa Gert, KCT? Is it my pic too small? :DD
Love this, with a lot of sambal chili please…yummy.
i 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!
@Joceline LorJoceline, 吃太多甜的kueh,就来个咸的,这个配上辣椒,真的很好吃哦!
@HS Kitchen And HobbyHs, You're welcome 🙂 Hope you try this too.
I love this with lots of chai po.
Looks delicious! A favourite of my daughter and hubby! I love it with lots of chai poh! Thanks for sharing!
Oh, really..it makes me hungry..
Wow Anncoo, you have come out with another great dish! They look yummy!
Not really fancy this coz ate too much of this when was young
Hi Ann, if I leave out the tapioca flour, is it ok?
For making chwee kueh usually got tapioca flour in it. I'm not sure about the texture without the tapioca flour. Perhaps you can try it out and feedback to me 🙂
Thanks Ann for your prompt reply :)I'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.
Can I replace tapioca flour with corn flour? Cos lazy to go & buy just for 15gm.
Hi Shirlyn, I think can use all tapioca flour instead. You can try half recipe first and see how.
I 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! 😉
I love chai po! Those kueh are so yummy.
I can only feast with my eyes ….
This is delicious! And ur photos are very nice….
Ann 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.-Gina-
OH my, may I have a bowl of those, please?
I 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.
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!
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 😉
Out of shape? No leh….
Wow Ann, I loves your chwee kueh ,so delicious and the chai poh topping yum yum. 😉 Have a nice day
Maybe try oiling the moulds? I tried this and loved it but it's so oily, I should try to make some myself!
Your creations are amazing! Would you mind adopting me? :))
Shirley, 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.Thanks 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.
It still look delicious! Me and my son love cheuw kueh, he even can eat without the chai poh on top.