20 pieces
Kueh:
150 g rice flour
1 tbsp wheat flour
1 tbsp cornstarch
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water
Topping:

180 g preserved salted radish - rinsed (salty type)
1 tbsp dried shrimp (soaked in hot water until softened and drained, minced)
4 cloves garlic (minced)
2 tbsp sugar (to taste)
1 tbsp light soy sauce (to taste)
¼ dark soya sauce (for colour)
1//2 cup vegetable oil
2 tbsp white sesame seeds (toasted)

Recipe Courtesy of
Asian Food Network

Chwee Kueh

The Chwee Kueh, loosely translated as Water Cake, is anything but watery. Made of a variety of flour, cornstarch and water, Chwee Kueh is steamed into a soft, bouncy, pudding-like texture that sticks to your fork but miraculously, melts in your mouth. It is served with a topping called “Chai Poh”, Chinese dried radish that bursts with umami saltiness and lingering sweetness. For an additional kick, dip your Chwee Kueh in spicy sambal sauce.

Difficulty: Medium

Preparation: 20 min
Cook: 40 min
Clean up: 10 min

Steps: 3 steps
15 Ingredients

Difficulty: Medium
Steps: 3 steps
15 Ingredients

Preparation: 20 min
Cook: 40 min
Clean up: 10 min

Instructions

Make chai poh
- In a pan on medium heat, heat up vegetable oil and fry dried shrimps for 30 seconds.
- Add garlic and preserved radish to the pan and stir fry for 10 minutes.
- After 10 minutes, add soy sauce and sugar to taste. Mix well and stir fry for another 10 minutes. Season to taste with soy sauce and sugar if needed. Set aside.

Mix Chwee Kueh batter
- In a large bowl, mix rice flour, wheat flour, oil, cornstarch, salt and 300ml room temperature water. Mix well until evenly combined with no lumps.
- Slowly add 400ml boiling water to the large bowl, but stirring quickly to prventlumps.
Recommended for you

+6
Chinese Style Scrambled Eggs with Tomato

White Seafood Lor Mee

Lok Lok Sauce

Steam Chwee Kueh
- Brush the insides of the chwee kueh molds with vegetable oiland pour batter into molds until ¾ filled.
- Steam over rapidly boiling water for 15 –20 minutes. Remove from steamer an leave to cool before unmolding. To unmold, run a butter knife brushed with some oil along the inside edges of the molds.

Garnish and Serve!

Garnish with desired amount of chai poh and sprinkle white sesame seeds on top of each chwee kueh. Serve hot.

Prev Recipe

Claypot Chicken Rice with Mushroom

Next Recipe

Braised Beancurd with Mushroom

Categories:

Reviews

Name: Chwee Kueh
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H40M0S
Total time: P0Y0M0D1H0M0S
Yield: 20 pieces
Cuisine: Asian
Ingredients: Kueh: 150 g rice flour; 1 tbsp wheat flour; 1 tbsp cornstarch; ½ tsp salt; 2 tsp oil; 300 ml room temperature water; 400 ml boiling water; Topping: 180 g preserved salted radish - rinsed (salty type); 1 tbsp dried shrimp (soaked in hot water until softened and drained, minced); 4 cloves garlic (minced); 2 tbsp sugar (to taste); 1 tbsp light soy sauce (to taste); ¼ dark soya sauce (for colour); 1//2 cup vegetable oil; 2 tbsp white sesame seeds (toasted)