Friday, July 9, 2010

Chwee Kueh

As mentioned yesterday, here's the recipe for Chwee Kueh


Rice flour 150g
Corn flour 20 g
Water 300 ml
Oil 2 teaspoons
Salt 1/2 teasponn
Water 800 ml


Mix flours together, add 300 ml room temperature water and stir well until there are no lumps. Pour 800 ml water into a pot, add the oil and salt and heat it until it just begins to boil. Pour in the flour mixture slowly, stirring continuously to prevent lumping. When the mixture thickens to a gluey consistency, turn off the heat and continue stirring to form a thick, smooth batter. Spoon the batter into individual moulds and steam for 15 minutes.

Chai Po (topping)


Toasted white sesame 1 tablespoon
Oil 200g
Garlic chopped 50g
Chai Po 300g
Dried shrimps 30g, pounded
Sugar 3 teaspoons
Salt 1 teaspoon
Dark soya sauce 1 teaspoon


Heat the oil in a wok/pan. Fry the chai po, dried shrimps and garlic. When aromatic, add the seasoning followed by the sesame. Stir to mix evenly.

To serve:

Remove chwee kueh from moulds and top them with chai po. Enjoy!

I am not a food blogger so please pardon the quality of this picture. It was taken with my camera phone and I did not spend time styling the food. I should have used a plate with a dark colour to contrast it with the whitish chwee kueh and piled on the topping more neatly, without those bits on the plate!

If you do not wish the topping to be too dark, you could use less dark soya sauce.

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