Singapore

Chwee kueh

Name: Chwee kueh
Total time: 50 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 1 cup rice flour; 2 tbsp tapioca starch; 2 cups half boiling water; 1/2 tsp salt; 3 tbsp cooking oil (vegetable oil); 1 cup chopped and rinsed chai poh; 5 cloves minced garlic; 3 minced shallots; 2 tsp sugar; 1 tsp dark soy sauce; Red chilli sauce, sambal, to serve

Soft steamed rice cakes topped with savoury preserved radish. Singapore's hawker breakfast in little cups.

50 minTime

3 gProtein each

mediumSpice

Water cakes2 chapters · 1 min read

Make it your way

Grandma's waySingapore steamed rice cakes with preserved radish topping and chilli.

The original

290kcalsame

3 gproteinsame

2 gfibresame

50minutessame

Chwee kueh.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1 cup

Tapioca starch2 tbsp

Water2 cups, half boiling

Salt½ tsp

Cooking oil (vegetable oil)3 tbsp

Chai poh1 cup, chopped and rinsed

Garlic5 cloves, minced

Shallots3, minced

Sugar2 tsp

Dark soy sauce1 tsp

Red chilli saucesambal, to serve

Method

4 steps

1Whisk rice flour, tapioca, salt and 250 ml cold water, then whisk in 250 ml boiling water to a thin batter.
2Heat small cups or ramekins in a steamer for 3 minutes, then fill with batter and steam 12 to 15 minutes.
3Fry garlic and shallots in oil until golden, add the chai poh, sugar and dark soy and fry 8 minutes.
4Cool the cakes slightly, unmould and spoon the topping over. Serve with sambal.

Serve it like this

Arrange the cakes on a banana leaf or plate, topping spooned generously over, sambal on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Singapore

Chwee kueh

Soft steamed rice cakes topped with savoury preserved radish. Singapore's hawker breakfast in little cups.

50 minTime

3 gProtein each

mediumSpice

Water cakes2 chapters · 1 min read

Make it your way

Grandma's waySingapore steamed rice cakes with preserved radish topping and chilli.

The original

290kcalsame

3 gproteinsame

2 gfibresame

50minutessame

Chwee kueh.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1 cup

Tapioca starch2 tbsp

Water2 cups, half boiling

Salt½ tsp

Cooking oil (vegetable oil)3 tbsp

Chai poh1 cup, chopped and rinsed

Garlic5 cloves, minced

Shallots3, minced

Sugar2 tsp

Dark soy sauce1 tsp

Red chilli saucesambal, to serve

Method

4 steps

1Whisk rice flour, tapioca, salt and 250 ml cold water, then whisk in 250 ml boiling water to a thin batter.
2Heat small cups or ramekins in a steamer for 3 minutes, then fill with batter and steam 12 to 15 minutes.
3Fry garlic and shallots in oil until golden, add the chai poh, sugar and dark soy and fry 8 minutes.
4Cool the cakes slightly, unmould and spoon the topping over. Serve with sambal.

Serve it like this

Arrange the cakes on a banana leaf or plate, topping spooned generously over, sambal on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chwee kueh

Make it your way

Ingredients

Method

Chwee kueh

Make it your way

Ingredients

Method

Make it a meal