Simple Way to Prepare Homemade Steamed Rice Cake / Chwee Kueh
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Simple Way to Make Super Quick Homemade Steamed Rice Cake / Chwee Kueh. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Rice Cake / Chwee Kueh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Rice Cake / Chwee Kueh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can cook Steamed Rice Cake / Chwee Kueh using 18 ingredients and 11 steps. Here is how you cook that.
This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds. It is a very popular dish in Singapore as favorite breakfast or snack item. Usually I make these chwee kueh for our lunch. The texture is really nice, smooth and very light.
Those that are sold at hawker centers usually do not add sweet pickled mustard in their topping. But I found it too salty if I use only persevered radish. I always make the topping in a big batch and divide into a few small packets and store it in the freezer, it can be kept in the freezer up to a month and heat up before use.
I do the same with the chili sauce, I use homemade chili sauce. We call this chili sauce as sambal nasi lemak, because normally we have this sambal as side dish for our coconut rice (nasi lemak).
Ingredients and spices that need to be Take to make Steamed Rice Cake / Chwee Kueh:
- 150 g rice flour
- 15 g wheat flour
- 15 g corn flour
- 1 tbsp cooking oil
- 450 ml water
- 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
- Ingredients for topping:
- 150 g preserved radish
- 75 g sweet pickled mustard cabbage
- 4 tbsp minced shallot
- 4 tbsp minced garlic
- 2 tbsp dried prawn, soaked and minced
- 1/2 cup oil
- 2 tsp light soy sauce
- 1/4 tsp dark soy sauce
- 2 tbsp sugar
- 1/2 tsp white pepper
- 1/2 tsp chicken powder (no MSG added)
Instructions to make Steamed Rice Cake / Chwee Kueh
- Mix all flour with 400 ml of water, set aside for about 10 minutes.
- Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
- Brush little oil onto the mould and place in steamer for awhile.
- Pour batter into hot moulds about 3/4 full.
- Steam at high heat for about 12 minutes.
- Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
- Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
- Chop radish and mustard into small pieces using a food processor.
- Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot.
- Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
- Mix in seasoning, mix well and allow it to cool.
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