CHWEE KUEH (水粿) by Fiona Lau

CHWEE KUEH (水粿)
Source: adapted from Kitchen Tigress
(Recipe for 20 pieces)
Kueh
150 g rice flour
12 g wheat starch
12 g cornflour
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water
Topping
150 g chopped chai poh (菜脯; salted turnip), Twin Rabbit brand
30 g garlic, peel and chop roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar

To make kueh, thoroughly whisk rice flour, wheat starch, cornflour, salt, oil and 300 ml room temperature water. Add 400 ml boiling water. Whisk again. Cook over medium-low heat till just thick enough to coat sides of pot thinly, stirring constantly. Place pot in water-bath. Stir till half-cool.

Bring steamer to a boil. Place perforated tray in steamer. Arrange moulds, measuring 6 x 2 cm, slightly apart on tray. Fill moulds with batter to 3 mm from edge. Cover and bring steamer back to a boil. Steam 20 minutes over rapidly boiling water. Uncover. Cakes should have some water on top. If there is, steam uncovered till water evaporates, 1-2 minutes. Remove cakes from steamer.

Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh. If batter is over thickened before steaming, cakes may be set or half-set whilst piping hot.

To make topping, rinse chai poh

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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