Chwee Kueh 水粿
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Cook time: 
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Serves: 20-22 pieces
 
Ingredients
  • Topping
  • 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
Instructions
  1. 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.
  2. Make chwee kueh - Mix flour ingredients with 400ml water and set aside for 15 minutes.
  3. Boil 450ml of water + ½ tsp salt and pour straight into the flour ingredients, stir well.
  4. Grease kueh mould with oil and place in steamer for awhile.
  5. Stir well the flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
  6. Let the Chwee Kueh to cool down and scoop out from the mould with a small palette knife.
  7. When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).
Recipe by Anncoo Journal at https://www.anncoojournal.com/chwee-kueh/