Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chwee kueh (water cake). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chwee Kueh (Water Cake) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Chwee Kueh (Water Cake) is something which I have loved my entire life.
How to cook chwee kueh, using a steamer vs. using a microwave. Most Asian households have a big multi-tiered steamer in their kitchen, so steaming food is very common. Chwee kueh batter is very thin and when being steamed the water will "ooze" out and sit in the middle of the cake creating the dimple.
To begin with this recipe, we have to prepare a few ingredients. You can cook chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chwee Kueh (Water Cake):
- Prepare Chwee Kueh Batter
- Make ready 1 cup (150 g) rice flour
- Take 1 tablespoon (15 g) wheat flour
- Prepare 1 teaspoon salt
- Make ready 1 1/2 cup (350 ml) water
- Take 1 1/2 cup (350 ml) boiling water
- Make ready Chai Poh Topping
- Make ready 1 cup chai poh (salted preserved turnip)
- Get 1/2 cup vegetable oil
- Prepare 8 chopped shallots
- Prepare 1 tablespoon minced garlic
- Take 1 tablespoon minced dried shrimp
- Make ready 2 tablespoons sugar
- Take 1 teaspoon dark soy sauce
- Make ready 1/2 teaspoon corn starch
- Get 3 tablespoons water
Chwee kueh is a popular breakfast item in Singapore and Johor. It is a part of Teochew cuisine, eaten in China, Singapore, Johor, Malaysia and certain places in Southeast Asia. To prepare the chwee kueh, sift the rice flour and tapioca starch into a large bowl. Add the salt and whisk in the tepid water.
Instructions to make Chwee Kueh (Water Cake):
- FOR THE CHAI POH TOPPING —Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness.
- Chop the dried shrimp, soak and drain. Mince the shallots and garlic.
- Mix the corn starch with the water.
- Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar.
- FOR THE CHWEE KUEH BATTER — Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water.
- Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.)
- Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken.
Then gradually add the boiling water, whisking constantly to form a smooth batter. During this time, lightly greased the individual chwee kueh mould and bring the steamer to. Chwee kueh is a rice cake topped with salted turnip. The soft cake has the subtle fragrance of rice but is otherwise quite bland. The turnip, OTOH, is salty, fragrant, crunchy and oily.
So that is going to wrap it up with this special food chwee kueh (water cake) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
