Singapore

Chwee Kueh

Name: Chwee Kueh
Total time: 60 min
Yield: 4
Cuisine: Singapore
Ingredients: 150 g Rice flour; 30 g Wheat starch; 600 ml Water; 150 g Preserved radish (chai poh); 3 cloves Garlic; some of each Vegetable oil & sugar; to serve Chilli paste

Steamed rice cakes with preserved radish

Chwee kueh - “water cakes” - are soft steamed rice-flour cakes, a beloved Teochew breakfast in Singapore.

They are crowned with chai poh, finely chopped preserved radish fried in oil, and a dollop of chilli paste.

Servings4

Time60 min

LevelMedium

Ingredients

Rice flour150 g
Wheat starch30 g
Water600 ml
Preserved radish (chai poh)150 g
Garlic3 cloves
Vegetable oil & sugarsome of each
Chilli pasteto serve

★ = available authentic in the Asia Boutique

Preparation

Whisk rice flour and starch with water into a thin batter.
Fill into small moulds and steam until set.
Finely chop the preserved radish.
Fry crisp with garlic in oil, season with sugar.
Unmould the cakes, top with radish and chilli.

Make it original

Rice flour and preserved radish for chwee kueh are in the Asia Boutique.

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