Chwee Kueh (水粿)
Steamed rice cake top with sweet and savoury preserved radish.
Equipment
- Steamer
- Few small bowls
- Whisk
- Spatula
Ingredients
Rice cake
- 100 g Rice flour
- 9 g Starch
- 1/2 tsp Salt
- 100 ml Water
- 240 ml Boiling water
- A bit of cooking oil
For topping
- 150 g Preserved radish (roughly rinsed)
- 2 clove Garlic (finely chopped)
- 3 Shallot (finely chopped)
- 1/2 tsp Dark soy sauce
- 1/2 tsp Starch
- Sugar and soy sauce (season to your liking)
- Cooking oil
Instructions
Making the rice cake
- Sift the rice flour and starch into a mixing bowl. Add ½ tsp of salt in and 150ml of water in, mix it well. Make sure there are no lumps.
- Now add the boiling water in and whisk it well.
- Get your bowls and brush a bit of cooking oil in it. Pour the rice cake batter into the bowls.
- Steam them on high heat for about 20 minutes or until the cake is set. Switch off the heat, take the cake out and let it cool to room temperature.
For topping
- Prepare all the ingredients. Rinse the preserved radish and finely chop the garlic and shallot.
- Heat about a tablespoon of cooking oil in a pan on medium high heat. Add the garlic and shallot in. Stir fry until fragrant.
- Add the preserved radish in and continue stir-fry a little bit longer. About 2 minutes.
- Season it with dark soy sauce, sugar, and soy sauce. Be gentle on the sugar and soy sauce as the preserved radish can be quite salty or sweet depending on which type you bought
- Dilute the starch with a tablespoon of water and add it in. Mix it well.
- Continue the cooking until all the liquid is almost evaporated. The topping is ready.
Serving
- Grease your spatula with some cooking oil and gently scrap the rice cake out from the bowl.
- Top it with the radish and plate it nicely. Enjoy~
