In Singapore, everyone knew the Tiong Bahru's Chwee Kueh has the best chwee kueh! Usually there will be long long queue to get to buy the Chwee Kueh. Instead of going all the way there, I guess the better way is to make Chwee Kueh myself. I have made Chwee Kueh once back in 2012, and thinking I could use another recipe this time.
CHWEE KUEH 水粿
(Makes about 20pcs)
280g rice flour
4 tsp tapioca flour
2 tsp salt
300ml cold water
830ml hot boiling water * (weigh the water and boil the water under hot stove!!)
4 tbsp cooking oil
In a heat proof medium bowl, mix the rice flour, tapioca flour and salt together. Using your whisk, pour in the 300ml cold water and whisk in one direction till all combined.
Pour in the hot water all at once into the flour water mixture and whisk in till no lumps and mixture is thicken. Lastly, add in the oil and stir till all blended together.
Pour into a jug for easy pouring into the mould.
Prepare your steaming wok or steaming pot.
Brush around the moulds with some oil. Place the oiled mould into the hot steaming wok to heat the mould for 1 minute. Uncover the wok and pour in the batter just below the rim of the mould. Wipe dry the cover of the wok and steam for 15 minutes under medium heat. Cool to set.
Using a spatula, run the edge of the mould, lift and slide the steamed cake on to the plate. Top the cake with 1 teaspoon fried chai poh.
Chai Poh Toppings
150g mince preserved chai poh (preserved radish)
20g dried scrimp, soak and mince/blend in the blender
1 tbsp toasted sesame seeds
1 tbsp mince garlic
1 tbsp mince shallot
1 ¼ cup cooking oil (you can just use 1 cup)
2 tbsp sesame oil
2 tsp light soy sauce
1 tsp dark caramel sauce
2 tbsp sugar
½ tsp salt (or less)
Using your strainer, rince the preserved radish under running water briefly. Squeeze out any excess water.
Heat up your frying pan. Put in the sesame seeds and dry fry to toast the sesame seeds for 1 minute. Dish out and set aside.
In the same frying pan, put in the radish to dry fry the radish 1-2 minutes to remove any excess water. Dish out and set aside.
Pour in the cooking and sesame oil into the frying pan. Add in the dried shrimp and fry for a minute till fragrant. Add in the mince shallots and garlic and fry under medium heat for a few seconds. Add in the chai poh and under low heat, stirring occasionally fry the chai poh till blended in the fragrant oil about 10-15 minutes. Add in the seasonings and toasted sesame seeds. Stir fry till all combined well. Dish up and let cool.
This Chwee Kueh & Chai Poh topping adapted from Roxana Ng of My Bakes, My Story, My Life
This Chai Poh is fragrant and just the way I like it.
This is already my second time making this Chwee Kueh,
so I guess this is it...... I love this Chwee Kueh!!