Cure Chwee Kueh (Water Cake) site. How to cook chwee kueh, using a steamer vs. using a microwave. Once you have finished preparing the chwee kueh batter, you have two options to cook the water cakes: Chwee kueh batter is very thin and when being steamed the water will "ooze" out and sit in the middle of the cake creating the dimple. This is one of the characteristics of chwee kueh and henced is named as such Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit.: 'water rice cake') is a type of steamed rice cake with preserved radish.

Water rice cake is a savory snack that can be eaten during tea time! Check out my blog for more details on this recipes and also other recipes!. Soft Singapore Chwee Kueh (Water Fern Cake with. You perform grilling coddle Chwee Kueh (Water Cake) practicing 16 procedure and 7 also. Here you are consummate.

prescription of Chwee Kueh (Water Cake)

add of Chwee Kueh Batter.
You need 1 cup (150 g) of rice flour.
You need 1 tablespoon (15 g) of wheat flour.
give 1 teaspoon of salt.
then 1 1/2 cup (350 ml) of water.
You need 1 1/2 cup (350 ml) of boiling water.
a little of Chai Poh Topping.
You need 1 cup of chai poh (salted preserved turnip).
also 1/2 cup of vegetable oil.
This 8 of chopped shallots.
You need 1 tablespoon of minced garlic.
This 1 tablespoon of minced dried shrimp.
also 2 tablespoons of sugar.
then 1 teaspoon of dark soy sauce.
use 1/2 teaspoon of corn starch.
use 3 tablespoons of water.

Chwee kueh is a rice cake topped with salted turnip. The soft cake has the subtle fragrance of rice but is otherwise quite bland. The turnip, OTOH, is salty, fragrant, crunchy and oily. Chwee Kueh literally means water cake.

Chwee Kueh (Water Cake) method

FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness..
Chop the dried shrimp, soak and drain. Mince the shallots and garlic..
Mix the corn starch with the water..
Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar..
FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water..
Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.).
Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken..

It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. 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.