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
Ingredients:
180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt
Method:
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.
Note:
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
Ingredients:
200g chai poh
50g dried scrimps, grind
5 tbsp oil1 whole garlic, minced
3 tbsp sugar
Method:
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.
Chwee Kueh
Ingredients:
180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt
Method:
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.
Note:
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
Ingredients:
200g chai poh
50g dried scrimps, grind
5 tbsp oil1 whole garlic, minced
3 tbsp sugar
Method:
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.
posted by Jasmine Riko at 7/21/2005 09:51:00 PM
12 Comments:
hi
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!
thanks!
sidneynyun@yahoo.com
can i use brown rice flour as in rice flur?
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.
Jas, i consider myself a good singaporean style cook. but your chwee kueh recipe is just fantastic. thank you, thank you, thank you!
dex
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
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....
By the way, I notice that your Chai Po does not use as much oil... which is good.
Hi jas, thanks for the recipe! Can i link your page to mine?
did not turn out well for me. guess it's the consistency. Pics would have helped heaps.
Hi Jas,
How do u strain the mixture?
Thank you very much!
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!
Hi Jas, this recipe is definitely a keeper. Many thanks for sharing. Cheers Eng
Post a Comment
<< Home