Hi, I’m Elise. Today, we’re going to prepare chwee kueh (water cake) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chwee Kueh (Water Cake) Recipe
Chwee Kueh (Water Cake) is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chwee Kueh (Water Cake) is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chwee Kueh (Water Cake):
- Prepare Chwee Kueh Batter
- Make ready 1 cup (150 g) rice flour
- Prepare 1 tablespoon (15 g) wheat flour
- Prepare 1 teaspoon salt
- Make ready 1 1/2 cup (350 ml) water
- Make ready 1 1/2 cup (350 ml) boiling water
- Take Chai Poh Topping
- Prepare 1 cup chai poh (salted preserved turnip)
- Prepare 1/2 cup vegetable oil
- Get 8 chopped shallots
- Prepare 1 tablespoon minced garlic
- Get 1 tablespoon minced dried shrimp
- Get 2 tablespoons sugar
- Make ready 1 teaspoon dark soy sauce
- Prepare 1/2 teaspoon corn starch
- Get 3 tablespoons 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.
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