Chwee Kueh

Chwee Kueh

Ingredients (rice cake):
1 cup rice flour (elephant brand)
a pinch of salt
1 tsp corn flour
3 cups water

Topping Ingredients:
2 pkts chai po (salted), to be soaked for 5 mins and drained
5 cloves garlic, to be chopped
15 shallots, to be chopped
2 tsp sugar
a little dar sauce

Method:
Lightly greased 14 moulds.
Have steamer ready and pre-steam the moulds for 5 minutes.
In a big mixing bowl, add rice cake ingredients and stir well.
Pour mixture into the pre-steamed moulds to about 90% full.  Steam under medium to high heat for 15 minutes or until set.
Once done, let them cool down completely before using a toothpick to take them out from the moulds. Set aside.

While the rice cakes are cooling down, heat a little cooking oil in a large frying pan.  Stir-fry the chopped garlic and shallots.  Then, add in chai po.  Add additional oil if necessary.  Use low to medium heat to stir-fry.  This may take a while.  Add in dark sauce and sugar.  Cook until well mixed and sugar dissolves.

Before serving, top each rice cake with chai po.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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