Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chwee kueh (water cake). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chwee Kueh (Water Cake) is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chwee Kueh (Water Cake) is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. 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 Chwee kueh (水粿) literally translates to water cakes!
To begin with this recipe, we have to 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
- Take 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
- Get Chai Poh Topping
- Prepare 1 cup chai poh (salted preserved turnip)
- Make ready 1/2 cup vegetable oil
- Make ready 8 chopped shallots
- Take 1 tablespoon minced garlic
- Prepare 1 tablespoon minced dried shrimp
- Prepare 2 tablespoons sugar
- Prepare 1 teaspoon dark soy sauce
- Prepare 1/2 teaspoon corn starch
- Take 3 tablespoons water
Put vinegar in boiling water in steamer so that the steamed chwee kueh will be white Chai Poh toppings can be prepared before hand and kept in the freezer for about a week. Chwee kueh should have a slight depression in the middle after it's steamed. That's the classic hallmark of chwee kueh. In fact, it's the water collected in the depression that gives chwee kueh its name, which means "water cake".
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.
Where does the water come from? Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. The amount of water in the batter is crucial to the success of chwee kueh. If the ratio of water to flour/starch is wrong, the steamed cakes will be too hard or too soft.
So that is going to wrap this up with this special food chwee kueh (water cake) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
