The Tasty Steamed Rice Cake Chwee Kueh

Have you ever tried rice cake? Do you want to make rice cake at home? It is effortless to make rice cake. Rice cakes are very famous in Asian countries. Chwee Kueh is a steamed rice cake. It is a bowl-like shaped rice cake, and it has filled with a topping.

Chwee Kueh was originated in Southern China, and it is a part of Teochew cuisine. Teochew cuisine is a famous cuisine in China, Singapore, Thailand, Malaysia, Johor, and some portions of Southeast Asia. It is prepared with preserved radish, rice flour, starch, and water. Chwee kueh is prepared in two parts, one is topping, and the second is the batter.

The topping is prepared with soaked preserved radish, vegetables, and seasonings. Whereas, the batter is prepared with rice flour, starch, water, and oil.  It is served with chili sauce.

If you want to make this rice cake at home, then follow this Chwee kueh recipe.

Per serving contains 52 kcal

• Carbohydrates: 11 g
• Protein: 0.8 g
• Fat: 0.6 g

 

 

Ingredients

For Topping

• 1 packet Chai Poh, soaked in water
• 2 shallots, chopped
• 2 tbsp oil
• 1 tsp sugar
• 2 garlic, chopped
• 1 tbsp soy sauce

For Sambal Chilli

• 2 shallots, chopped
• 1 tsp sugar
• 2 garlic, chopped
• 1 tbsp chili paste
• 1 1/2 tsp oil
• salt to taste

For Chwee Kueh Batter

• 1 cup rice water
• 1 cup tapioca starch
• water as required
• 1 tsp oil

Method

For Topping

1. Firstly, soak preserved radish (chye poh) in water for 4-5 minutes.
2. After 4-5 minutes, drain the excess water and keep preserved radish aside.
3. Now, in a pan, add oil, chopped shallots, garlic and chye poh, stir well.
4. Then, add sugar and soy sauce. Toss it well.
5. Remove and keep it aside for further use.

For Sambal chilli

1. In a mixer grinder jar, add shallots, garlic, dried chilli paste, and oil. Grind it into a smooth paste.
2. Now, in a pan, add the prepared paste and stir well until brown.
3. Then add sugar and salt. Mix well.

For Chwee Kueh Batter

1. Grease all the cups with oil and heat them in a steamer for 1-2 minutes on high flame.
2. Take a bowl, add rice flour, tapioca starch, and water. Mix well.
3.  Now add boiled water (cooled for 15 minutes after boiling) and stir. Then add oil and mix well.
4. Transfer it into a pouring cup.
5. Pour this batter into the empty cups, and cover the steamer.
6. Now, steam them for 10 minutes on a high flame.
7. After ten minutes, take the rice cakes out of the steamer and let them cool a bit.

For Serving

1. Remove all Chwee kueh from the cups and place them on a plate.
2. Now add the prepared topping to the centre of the cups.
3. Serve with prepared sambal chilli.

The water rice cake Chwee kueh is ready to serve. You can eat this at breakfast or as an evening snack.