Chwee Kueh

The Chwee Kueh, loosely translated as Water Cake, is anything but watery. Made of a variety of flour, cornstarch and water, Chwee Kueh is steamed into a soft, bouncy, pudding-like texture that sticks to your fork but miraculously, melts in your mouth. It is served with a topping called “Chai Poh”, Chinese dried radish that bursts with umami saltiness and lingering sweetness. For an additional kick, dip your Chwee Kueh in spicy sambal sauce.

No Alcohol

No Nuts

Vegetarian

Difficulty: Medium

Preparation: 20 min
Cook: 40 min
Clean up: min

Steps: 3 steps
15 Ingredients

Difficulty: Medium
Steps: 3 steps
15 Ingredients

Preparation: 20 min
Cook: 40 min
Clean up: min

Instructions

1. Make chai poh

In a pan on medium heat, heat up vegetable oil and fry dried shrimps for 30 seconds.
Add garlic and preserved radish to the pan and stir fry for 10 minutes.
After 10 minutes, add soy sauce and sugar to taste. Mix well and stir fry for another 10 minutes. Season to taste with soy sauce and sugar if needed. Set aside.

2. Mix Chwee Kueh batter

In a large bowl, mix rice flour, wheat flour, oil, cornstarch, salt and 300ml room temperature water. Mix well until evenly combined with no lumps.
Slowly add 400ml boiling water to the large bowl, but stirring quickly to prventlumps.

3. Steam Chwee Kueh

Brush the insides of the chwee kueh molds with vegetable oiland pour batter into molds until ¾ filled.
Steam over rapidly boiling water for 15 –20 minutes. Remove from steamer an leave to cool before unmolding. To unmold, run a butter knife brushed with some oil along the inside edges of the molds.

Garnish and Serve!

Garnish with desired amount of chai poh and sprinkle white sesame seeds on top of each chwee kueh. Serve hot.