Chwee Kueh (Water Cake).
Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chwee kueh (water cake). It is one of my favorites food recipes. For mine, I am going to 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 meals on earth. It's easy, it's quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look fantastic. Chwee Kueh (Water Cake) is something which I've loved my whole life.
To get started with this particular recipe, we must 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):
- {Take of Chwee Kueh Batter.
- {Take 1 cup (150 g) of rice flour.
- {Take 1 tablespoon (15 g) of wheat flour.
- {Make ready 1 teaspoon of salt.
- {Prepare 1 1/2 cup (350 ml) of water.
- {Get 1 1/2 cup (350 ml) of boiling water.
- {Prepare of Chai Poh Topping.
- {Get 1 cup of chai poh (salted preserved turnip).
- {Get 1/2 cup of vegetable oil.
- {Prepare 8 of chopped shallots.
- {Take 1 tablespoon of minced garlic.
- {Make ready 1 tablespoon of minced dried shrimp.
- {Take 2 tablespoons of sugar.
- {Prepare 1 teaspoon of dark soy sauce.
- {Make ready 1/2 teaspoon of corn starch.
- {Get 3 tablespoons of water.
Steps 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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