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Wednesday, 24 September 2014

Chwee Kueh 水粿

For the past few years I'm still in searching to look for the Chwee Kueh recipe that has the smooth and soft texture.

In Singapore, everyone knew the Tiong Bahru's Chwee Kueh  has the best chwee kueh!  Usually there will be long long queue to get to buy the Chwee Kueh. Instead of going all the way there, I guess the better way is to make Chwee Kueh myself.  I have made Chwee Kueh once back in 2012, and thinking I could use another recipe this time.




CHWEE KUEH 水粿

Batter
(Makes about 20pcs)
280g rice flour
4 tsp tapioca flour
2 tsp salt
300ml cold water
830ml hot boiling water * (weigh the water and boil the water under hot stove!!)
4 tbsp cooking oil

Method
In a heat proof medium bowl, mix the rice flour, tapioca flour and salt together.  Using your whisk, pour in the 300ml cold water and whisk in one direction till all combined.

Pour in the hot water all at once into the flour water mixture and whisk in till no lumps and mixture is thicken.  Lastly, add in the oil and stir till all blended together.
Pour into a jug for easy pouring into the mould.

Prepare your steaming wok or steaming pot.  
Brush around the moulds with some oil.  Place the oiled mould into the hot steaming wok to heat the mould for 1 minute.  Uncover the wok and pour in the batter just below the rim of the mould.  Wipe dry the cover of the wok and steam for 15 minutes under medium heat.  Cool to set.

To serve
Using a spatula, run the edge of the mould, lift and slide the steamed cake on to the plate.  Top the cake with 1 teaspoon fried chai poh.


Chai Poh Toppings

150g mince preserved chai poh (preserved radish)
20g dried scrimp, soak and mince/blend in the blender
1 tbsp toasted sesame seeds
1 tbsp mince garlic
1 tbsp mince shallot
1 ¼ cup cooking oil  (you can just use 1 cup)
2 tbsp sesame oil
2 tsp light soy sauce
1 tsp dark caramel sauce
2 tbsp sugar
½ tsp salt (or less)
Pepper

Method
Using your strainer, rince the preserved radish under running water briefly.  Squeeze out any excess water.

Heat up your frying pan.  Put in the sesame seeds and dry fry to toast the sesame seeds for 1 minute.  Dish out and set aside.

In the same frying pan, put in the radish to dry fry the radish 1-2 minutes to remove any excess water.  Dish out and set aside.

Pour in the cooking and sesame oil into the frying pan.  Add in the dried shrimp and fry for a minute till fragrant.  Add in the mince shallots and garlic and fry under medium heat for a few seconds.  Add in the chai poh and under low heat, stirring occasionally  fry the chai poh till blended in the fragrant oil about 10-15 minutes.  Add in the seasonings and toasted sesame seeds.  Stir fry till all combined well.  Dish up and let cool.


This Chwee Kueh & Chai Poh topping adapted from Roxana Ng of My Bakes, My Story, My Life
 


                                        This Chai Poh is fragrant and just the way I like it.  


                               This is already my second time making this Chwee Kueh, 
                               so I guess this is it...... I love this Chwee Kueh!!

            




I am submitting this to Asian Food Fest Singapore Month


9 comments:

  1. i have been waiting for your recipe since you posted it on FB ;) this looks so authentic... i really love this but i need to look harder for chai po! meantime, i will just look hard at yours to satisfy the craving

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  2. My kind of kuih! Wish I could grab one now.

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  3. Ho chiak-nya! Love your shots too ^^

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  4. Hi Mel, we used to have Chwee Kueh at the nearby market food stall on some weekends. But eating Chwee Kueh is like a 'love - hate' thing to me ... love the smooth texture but when seeing the oil oozes out from the tasty chai poh ...aiyoh! but the pair of steamed rice flour with tasty chai poh is so yummy and addictive!

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  5. Hi Mel,

    I'm totally sold looking at your chwee kueh. You are so pro making these!

    Zoe

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  6. Hi Mel,
    I loooove these chwee kueh.
    Yours looks so inviting. Minta satu eh!!!
    Mel, which type of chai poh are you using, the sweet chai poh or the salty chai poh?
    Thanks for sharing!
    mui

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    Replies
    1. Hi mui mui,
      Im using the salty chai poh.

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  7. good morning mel! i cant remember if i have eaten this or not...cant seem to see any of these in ipoh. yeah, i know at times we just hv to try out several recipes expecially kueh to get the texture that we personally like. Looking great with that generous topping!

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