Easiest Way to Prepare Yummy Chwee Kueh (Water Cake)

Chwee Kueh (Water Cake). Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with homemade spicy sambal sauce you will absolutely love. Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit.: 'water rice cake') is a type of steamed rice cake served with preserved radish. How to cook chwee kueh (water cakes) at home with a steamer or a microwave.

One of our local breakfast favourites, this is something that every Singaporean loves with a passion! Chwee Kueh literally means water cake. Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. You can have Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chwee Kueh (Water Cake)

1. Prepare of Chwee Kueh Batter.
2. You need of rice flour.
3. You need of wheat flour.
4. You need of salt.
5. You need of water.
6. Prepare of boiling water.
7. You need of Chai Poh Topping.
8. You need of chai poh (salted preserved turnip).
9. You need of vegetable oil.
10. You need of chopped shallots.
11. You need of minced garlic.
12. Prepare of minced dried shrimp.
13. You need of sugar.
14. You need of dark soy sauce.
15. Prepare of corn starch.
16. Prepare of water.

How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved radish topping. Chwee kueh should have a slight depression in the middle after it's steamed. That's the classic hallmark of chwee kueh.

Chwee Kueh (Water Cake) instructions

1. FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness..
2. Chop the dried shrimp, soak and drain. Mince the shallots and garlic..
3. Mix the corn starch with the water..
4. 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..
5. FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water..
6. 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.).
7. 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..

In fact, it's the water collected in the depression that gives chwee kueh its name, which means "water cake". Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; literally: 'water rice cake') is a type of The rice cakes are topped with diced preserved radish and served with chilli sauce. I have long wondered why Chwee Kueh was called Chwee Kueh (Water Cake). In the good old days, they used to make Chwee Kueh in clay molds and they used to mill their own rice to make the cake. Uncle tells me that in those days, the Chwee Kueh was so transparent that you could see the.