Thursday, July 21, 2005

Chwee Kueh

Made Chwee Kueh today. It one of my all time favorite recipes, previous I've tried out other recipe from some forum. Lesser work but it doesn't turn out well, quite rubbery. Although this recipe might be a little more work. Need to cook the batter before brings it to steam, it definitely fail-proof.

Chwee Kueh

180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt

1. Place the two flours into a bowl and pour about 300 ml water. Mix to form a smooth batter. Strain.
2. Bring remaining (500ml) water, oil and salt to boil. Reduce to low heat. Pour in batter and stir constantly till it thickens.
3. Grease a few chwee kueh moulds. Pour the mixture into each mould and place it on steamer. Steam over rapidly boiling water for about 10 minutes.
4. Remove from mould and spread topping over it.
5. Serve hot with rasdish topping.

Constantly stir the batter if batter get lumpy, it ok just quick stir the batter to get less lumpy and bring to it to steam.

Radish topping

200g chai poh
50g dried scrimps, grind
5 tbsp oil1 whole garlic, minced
3 tbsp sugar

1. Soak the chai poh and scrimps separately for 10 minutes. Rinse and drain well.
2. Heat oil and sauté the garlic till golden brown.
3. Add in the dried scrimps fry till fragrant.
4. Add in the chai poh and stir-fry till dry.
5. Finally add in the sugar.


Anonymous clara said...


have a question about chai poh - would you by chance know the english name to that? i live in new york and trying to make so close to authentic as possible singapore goodies and your website has been so helpful!


Thursday, February 16, 2006 10:12:00 AM  
Anonymous Anonymous said...

can i use brown rice flour as in rice flur?

Thursday, January 11, 2007 12:40:00 PM  
Anonymous Anonymous said...

How to prevent the whole thing from turning into a sticky mass ? When I pour in the flour mixture into the boiling water, it straight away becomes pasty and I had to quickly stir till it's uniform. When I steam it in the moulds, it turns into a sticky mass. I use rice flour and not glutinous by the way.

Saturday, March 03, 2007 1:15:00 PM  
Anonymous Anonymous said...

Jas, i consider myself a good singaporean style cook. but your chwee kueh recipe is just fantastic. thank you, thank you, thank you!


Tuesday, April 01, 2008 1:17:00 PM  
Anonymous Anonymous said...

ahhh what is your meaning of strain and using what to strain?? thank - you for this recipe =D i am cooking this for home eco so pls reply asap thanks =D

Thursday, March 19, 2009 10:18:00 PM  
Anonymous kokken69 said...

Hi, would just like to drop you a note to thank you for the wonderful recipe. This is really easy to make and tastes so good....

Friday, July 24, 2009 8:29:00 PM  
Anonymous Anonymous said...

By the way, I notice that your Chai Po does not use as much oil... which is good.

Friday, July 24, 2009 8:34:00 PM  
Blogger Chrish said...

Hi jas, thanks for the recipe! Can i link your page to mine?

Thursday, July 30, 2009 10:37:00 PM  
Anonymous Anonymous said...

did not turn out well for me. guess it's the consistency. Pics would have helped heaps.

Saturday, September 05, 2009 4:02:00 PM  
Blogger Veronica said...

Hi Jas,

How do u strain the mixture?

Thank you very much!

Monday, November 02, 2009 11:37:00 AM  
Anonymous sconess said...

Hi Jas

Thank you for the wonderful recipe, some Singaporean are coming to Scotland for a visit.. would like to impress them with your chwee kueh, I did have my own recipe but yours is easier and taste great. Notice no comment since 2009... so mine go into 2011!

Saturday, June 04, 2011 12:21:00 AM  
Anonymous Anonymous said...

Hi Jas, this recipe is definitely a keeper. Many thanks for sharing. Cheers Eng

Friday, September 09, 2011 3:25:00 PM  

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