Steamed Rice Cake / Chwee Kueh.
Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, steamed rice cake / chwee kueh. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Steamed Rice Cake / Chwee Kueh is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Steamed Rice Cake / Chwee Kueh is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Steamed Rice Cake / Chwee Kueh:
- Take 150 g of rice flour.
- Take 15 g of wheat flour.
- Get 15 g of corn flour.
- Take 1 tbsp of cooking oil.
- Get 450 ml of water.
- Make ready 400 ml of water + 1/2 tsp salt + 1/2 tsp sugar.
- Get of Ingredients for topping:.
- Take 150 g of preserved radish.
- Get 75 g of sweet pickled mustard cabbage.
- Make ready 4 tbsp of minced shallot.
- Take 4 tbsp of minced garlic.
- Prepare 2 tbsp of dried prawn, soaked and minced.
- Prepare 1/2 cup of oil.
- Take 2 tsp of light soy sauce.
- Take 1/4 tsp of dark soy sauce.
- Take 2 tbsp of sugar.
- Take 1/2 tsp of white pepper.
- Take 1/2 tsp of chicken powder (no MSG added).
Instructions to make Steamed Rice Cake / Chwee Kueh:
- 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..
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