Cooking Ideas to Cook Tasty Chwee Kueh (Water Cake)

Chwee Kueh (Water Cake). Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin. Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as.

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! They are tasteless, with a jiggly and slightly chewy texture, but tastes amazing when paired. You can Cook Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chwee Kueh (Water Cake)

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

Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. To soften it, some starch is added. The amount of water in the batter is crucial to the success 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..

If the ratio of water to flour/starch is wrong, the steamed cakes will be too hard or too soft. Cool steamed chwee kueh thoroughly before removing from moulds - the trick is to sit the moulds on a bed of ice. Buy the sweet type not the salted ones. 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. PagesPublic FigureBloggerWhat To Cook TodayVideosSoft Chwee Kueh (Water Cake with Chai Poh / Preserved Turnip).