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!!
