Chwee Kueh (水粿) is a traditional delicacy made by steaming rice batter and topped with savoury chopped preserved radish.
Simple, cheap and easy to do it yourself. When you make it yourself, you can make alot alot chai poh toppings. That's the goodness of homemade food.
There are 2 types of Chopped Preserved Radish sold in the market. You can get them in most chinese grocery store. Most of the recipe uses only Chopped Preserved Salted Radish (Chai Poh), but here I prefer a bit sweetness in my toppings, I added Chopped Preserved Sweet Radish (Chai Poh).
Ingredients: (makes 6 pcs - 8cm mould size)
75g Rice Flour
12g Corn Starch
1/4 tsp Salt
150ml Water (Room Temperature)
200ml Boiling Hot Water
1 tsp Cooking Oil - to oil the mould
Toppings:
35g Chopped Preserved Sweet Radish (chai poh)
35g Chopped Preserved Salted Radish (chai poh)
5 cloves Garlic - finely minced
1/2 tsp Light Soy Sauce
1/2 tsp Sugar
Few drops Dark Soy Sauce
60ml Vegetable Oil
You also need - 6 mould cups
Step by Step:
1. Mix rice flour, corn starch and salt in 150ml room temperature water till smooth.
2. Gradually pour in boiling hot water, whisking continuously to form a smooth batter.
3. Greased chwee kueh cups with oil using a brush and bring the steamer to a boil.
4. Arrange cups on steamer tray, spoon batter into greased mould cups. (If you see the water separates and the flour sinking to the bowl, use a chopstick to gently stir again before putting in for steaming)
5. Steam over high heat for 12-15 mins until chwee kueh is cooked through and harden. Cooked chwee kueh should have some water on top. I just pour them away. Then let it cool down.
6. Rinse preserved sweet & salted radish in water and strain away the water. (This step is necessary to get rid of the salt / sugar content in the radish). Just rinse once will do. While in the strainer, press/squeeze out excess water. Set aside.
7. Heat 60ml oil in pan (about 5-6tbsp). Stirfry minced garlic till fragrant for about 1 minute.
8. Add in both chopped preserved radish along with seasoning (light soy sauce, sugar & dark soy sauce). Stirfry till fragrant for about 6 minutes. Do not use high heat, otherwise Chai Poh will become dry, chewy & tough. It should be crunchy & fragrant when cooked.
9. Run a small knife around the side of the mould and turn out the chwee kueh onto a plate.
10. Serve chwee kueh topped with radish topping.
I realized that the Chwee Kueh actually taste better on the next day, it gets softer. I just leave it covered in the room temperature, then reheat them the next day in the microwave.
Happy eating Chwee Kueh!!
This dish was cooked using Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
Queen's Xense Casserole with Glass Lid comes in 2 different sizes : 20cm & 24cm.
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