How to Prepare Yummy Steamed Rice Cake / Chwee Kueh

Steamed Rice Cake / Chwee Kueh.

You can have Steamed Rice Cake / Chwee Kueh using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Steamed Rice Cake / Chwee Kueh

1. It's 150 g of rice flour.
2. You need 15 g of wheat flour.
3. It's 15 g of corn flour.
4. It's 1 tbsp of cooking oil.
5. It's 450 ml of water.
6. It's 400 ml of water + 1/2 tsp salt + 1/2 tsp sugar.
7. You need of Ingredients for topping:.
8. It's 150 g of preserved radish.
9. It's 75 g of sweet pickled mustard cabbage.
10. You need 4 tbsp of minced shallot.
11. It's 4 tbsp of minced garlic.
12. It's 2 tbsp of dried prawn, soaked and minced.
13. Prepare 1/2 cup of oil.
14. Prepare 2 tsp of light soy sauce.
15. Prepare 1/4 tsp of dark soy sauce.
16. You need 2 tbsp of sugar.
17. Prepare 1/2 tsp of white pepper.
18. It's 1/2 tsp of chicken powder (no MSG added).

Steamed Rice Cake / Chwee Kueh instructions

1. Mix all flour with 400 ml of water, set aside for about 10 minutes..
2. Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well..
3. Brush little oil onto the mould and place in steamer for awhile..
4. Pour batter into hot moulds about 3/4 full..
5. Steam at high heat for about 12 minutes..
6. Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould..
7. Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well..
8. Chop radish and mustard into small pieces using a food processor..
9. Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot..
10. Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally..
11. Mix in seasoning, mix well and allow it to cool..