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Wednesday, 5 December 2012

Chwee Kueh

Have you eaten Chwee Kueh before?  If you are in Singapore and the mentioned of Chwee Kueh, everyone know of this steamed rice cake!  And as far as I know the famous Chwee Kueh in Singapore is in Tiong Bahru!  (Anyone from Singapore reading my blog here.... am I right).

Today I have made Chwee Kueh......a recipe from "Cooking for the President" (the President mentioned here is the ex-President of Singapore Mr Wee) and her daughter, Ms Wee Eng Hwa has compiled some delicious recipes in this cookbook.  And Chwee Kueh is one of it.

CHWEE KUEH (Steamed Rice Cakes)

Recipe from  here  
(Wee Eng Hwa's cookbook-cum-biography, Cooking for the President.)
(I made half of the recipe and makes 9 small cups)
240ml oil
50g garlic, peel and chop 2mm bits
150g chai por (preserved Chinese white radish), chop 3mm bits and soak 5 minutes
160ml water
20g dried red chillies, soften in hot water and chop 2mm bits
½ tsp salt

Mixture A
200g rice flour
40g tapioca flour
480ml water

Mixture B
480ml boiling water
1 tsp salt
2 tbsp oil
20 chwee kueh metal cups

1. Fry the chai por. Fry the garlic in 120ml hot oil in a wok over medium-low heat few seconds. Add the chai por and fry until light brown and aromatic. Add the water and simmer over low heat until tender and almost dry, medium brown and intensely aromatic. Do not over-fry to avoid the chai por becoming tough and garlic becoming bitter. Set aside the fried chai por in its oil.
Fry the dried chillies in 120ml hot oil in a wok with the salt over medium-low to low heat until darker red and aromatic. Set aside the fried chillies in the oil.

2.  Make the rice cakes. Steam the chwee kueh cups very hot in a covered wok. Mix Mixture A ingredients and strain into a saucepan. Boil Mixture B ingredients in another saucepan. Add hot Mixture B to Mixture A. Stir quickly to mix well. Uncover the wok and quickly fill the hot cups up to just below the rim. Wipe dry the inner surface of the lid and cover the wok. Steam 15 minutes over medium-low heat until cooked. Cool to set.

3. Assemble to serve. Re-steam the cakes. Take a cup from the steamer, run a slender spatula along the inside, lift and slide the cake onto a serving plate. Top the cake with 1 teaspoon fried chai por (which may be heated if desired) and ½ teaspoon fried chillies if desired.

4.  Serve the cake hot or at room temperature as a snack. It is particularly suitable for breakfast, but can be served at tea time.

And lastly, I would like to say a big THANK YOU to Sonia of NasiLemakLover for sending this adorable beautiful wooden plate, bowl and spoon when she was holidaying in Bali recently.  When I received this, I have a big smile on my face!  Thank you lots and lots Sonia.  I love this very much!!


  1. Mel, I think I have eaten this before. Long time ago at the old Jusco in TTDI, KL, there was something like this sold at the food court. My aunt like it and bought for me to try. It was very delicious and I love it. Maybe I can try the recipe you have featured here.

    1. Hi Phong Hong
      I dont know why other states are not well known of this chwee kueh. Try it and see if you like this texture and it is great for breakfast.

  2. Nope, I've never had a chance to eat Chwee Kueh before. It's really hard to find Singaporean/Malaysian restaurants around here and I am still dreaming to eat authentic Nasi Lemak that people are talking about. :) This looks so pretty and delicious, Mel! And Sonia is amazing... she also gave me these plates and bowls. Can you imagine how heavy her suitcase must have been? I have no words to express how thankful I am. This dish shines on those plates. :)

    1. Hi Nami
      This chwee kueh are more well known to the Singaporean and certain states here in Malaysia. It is great as a breakfast or snack time. Yep, Sonia is a wonderful person. Thanks for your compliment too...

  3. Yes Mel! The Chwee Kueh Stall (Jian Bo) at Tiong Bahru food Center sells one of the best chwee kueh in Singapore. There is always a long queue. I live in Tiong Bahru and can be your host when you come here! :)

    One of the ingredients they (Jian Bo) used for their topping is shallot. I believe this makes their Chai Por topping so very yummy.

    Mmmm, I'm hungry now.

    1. Hi Alvin,
      Oh you stay in Tiong Bahru .... and you can easily have this delicacy any time you are craving for it since you are nearby to this famous food centre.... ahhh.....shallots you said.... that the secret ingredient which I dont have it here in my recipe. Next time when I make this again, I shall have the shallots add in as well. Thanks!!

  4. Mel, I like chwee kuih very much too.... Your kuih looks inviting I might want to do some for tomorrow bfast too. ..
    Sonia is so thoughtful, she always brought lots of goodies back as the wooden bowls.

    1. Hi Helena
      Oh, if you intend to make this, ascsuggested by Alvin of Chef n Sommelier, do add in some fried shallots for t the topping as this might gives a better taste....

  5. Hmmm. I've never eaten chwee kueh before even tho i've visited singapore heaps of times. Will be coming over for christmas, must try this then. Beautiful plating, Mel!

  6. Don't mentioned Mel, just small gifts only, hehehe .. I am glad that you and Nami like this . Hmm, I can easily buy this kuih in morning marker here, but never think to make this because my family seem not so appreciate it.

  7. Hi,I like chwee kuih too, i may want to try this one day...

  8. We love this kueh! Especially with lots of topping! Yummy!

  9. Ohhh! Mel,
    This is my favourite kueh. I use to buy this kueh in the morning market here but it is very 'laku' always sold out.
    With your recipe I can try make my own..heehee
    Can I have some of yours with lots of chai por and fried shallots?? :D

    Sonia, is so kind to send your such lovely gifts:)
    Have a lovely week ahead!

  10. Easy to make and yummy to eat. What a treat for breakfast! I love making these too, except the part when I had to fry the chai poh until they start 'dancing'. I like adding fried dried shrimps too.

  11. Hi Mel, delicious chwee kueh and lovely presentation. I use to make this too for breakfast and off course add lots of chai por and chilli sauce. ;)

    Have a nice day ahead.

  12. ^^|| didn't know these kuihs are called chwee kuih.. all kuihs that look like this, i call them "put chai ko".. haha.. was down south over the weekend and mil bought some from the market (not tiong bahru) and they were still yummy too ^^ love your wooden gifts.. you really have a thoughtful friend ^^

  13. I have never tried eating this before, but I'm always looking for new things to try. This looks very tasty!

  14. This is totally new to me and I can't even pronounce it. However, my husband is a fan of steamed rice thingies so this is definitely something he wound like. Love the wooden bowl set, Mel!