Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, chwee kueh (water cake). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chwee kueh (水粿) literally translates to water cakes! They are tasteless, with a jiggly and slightly chewy texture, but tastes amazing when paired with the preserved radish topping. What you need to make chwee kueh. What you need to make the cai po (preserved radish) topping Chwee kueh is a popular breakfast item in Singapore and Johor.
Chwee Kueh (Water Cake) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Chwee Kueh (Water Cake) is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chwee Kueh (Water Cake):
- Get Chwee Kueh Batter
- Get 1 cup (150 g) rice flour
- Get 1 tablespoon (15 g) wheat flour
- Get 1 teaspoon salt
- Take 1 1/2 cup (350 ml) water
- Prepare 1 1/2 cup (350 ml) boiling water
- Make ready Chai Poh Topping
- Get 1 cup chai poh (salted preserved turnip)
- Get 1/2 cup vegetable oil
- Prepare 8 chopped shallots
- Make ready 1 tablespoon minced garlic
- Make ready 1 tablespoon minced dried shrimp
- Take 2 tablespoons sugar
- Prepare 1 teaspoon dark soy sauce
- Make ready 1/2 teaspoon corn starch
- Make ready 3 tablespoons water
Once it's smooth, mix in the boiling water. Heat up the steamer, oil the bowls. Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin.
Steps to make Chwee Kueh (Water Cake):
- 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.
Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin. Chwee Kueh literally means water cake. 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.
So that’s going to wrap it up for this exceptional food chwee kueh (water cake) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
