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We hope you got insight from reading it, now let’s go back to steamed rice cake / chwee kueh recipe. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Steamed Rice Cake / Chwee Kueh:
- Take 150 g rice flour
- You need 15 g wheat flour
- Prepare 15 g corn flour
- Get 1 tbsp cooking oil
- Provide 450 ml water
- Provide 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Get Ingredients for topping:
- Use 150 g preserved radish
- You need 75 g sweet pickled mustard cabbage
- You need 4 tbsp minced shallot
- You need 4 tbsp minced garlic
- Get 2 tbsp dried prawn, soaked and minced
- Get 1/2 cup oil
- Use 2 tsp light soy sauce
- Use 1/4 tsp dark soy sauce
- You need 2 tbsp sugar
- Use 1/2 tsp white pepper
- Take 1/2 tsp chicken powder (no MSG added)
Steps to make Steamed Rice Cake / Chwee Kueh:
- Mix all flour with 400 ml of water, set aside for about 10 minutes.
- Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
- Brush little oil onto the mould and place in steamer for awhile.
- Pour batter into hot moulds about 3/4 full.
- Steam at high heat for about 12 minutes.
- Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
- Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
- Chop radish and mustard into small pieces using a food processor.
- Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot.
- Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
- Mix in seasoning, mix well and allow it to cool.
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