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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!!