Steamed Rice Cake / Chwee Kueh. Don't be deceived by its oily appearance. This is one of the Singaporeans favorite breakfast delight! Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as tapioca flour, wheat starch (not all-purpose flour), and cornstarch.

Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit.: 'water rice cake') is a type of steamed rice cake served with preserved radish. Chwee kueh is a popular breakfast item in Singapore, Thailand and Johor. "Chwee kueh (known also as chwee kway or chwee kweh) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; literally "water rice cake") is a type of steamed rice cake, a cuisine of Singapore and Johor. Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture. You can cook Steamed Rice Cake / Chwee Kueh using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Steamed Rice Cake / Chwee Kueh

You need 150 g of rice flour.
You need 15 g of wheat flour.
You need 15 g of corn flour.
It's 1 tbsp of cooking oil.
You need 450 ml of water.
Prepare 400 ml of water + 1/2 tsp salt + 1/2 tsp sugar.
It's of Ingredients for topping:.
You need 150 g of preserved radish.
You need 75 g of sweet pickled mustard cabbage.
You need 4 tbsp of minced shallot.
You need 4 tbsp of minced garlic.
Prepare 2 tbsp of dried prawn, soaked and minced.
You need 1/2 cup of oil.
You need 2 tsp of light soy sauce.
Prepare 1/4 tsp of dark soy sauce.
It's 2 tbsp of sugar.
You need 1/2 tsp of white pepper.
Prepare 1/2 tsp of chicken powder (no MSG added).

Follow this recipe to make this Malaysian street snack. Place the water, rice flour, corn flour, salt and oil into a pot. Mix to form a smooth batter. Grease the moulds (can use muffin mould).

Steamed Rice Cake / Chwee Kueh step by step

Mix all flour with 400 ml of water, set aside for about 10 minutes..
Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well..
Brush little oil onto the mould and place in steamer for awhile..
Pour batter into hot moulds about 3/4 full..
Steam at high heat for about 12 minutes..
Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould..
Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well..
Chop radish and mustard into small pieces using a food processor..
Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot..
Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally..
Mix in seasoning, mix well and allow it to cool..

Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh. To soften it, some starch is added. Cakes should be mushy just after steaming. Leave to cool down and set.