Water Rice Cake (Chwee Kueh)

Difficulty: ★★☆☆☆

Water rice cake a.k.a chwee kueh is steamed rice cake topped with preserved radish.

Ingredients:

• 100g Blended rice flour
• 1 Tablespoon tapioca flour
• 250g Water
• Oil
• Preserved Radish (Chai Poh)
• Shallots
• Garlic
• Thick Soy Sauce (Amount as desired)
• Sugar (Amount as desired)
• Salt (If ur preserved radish is sweet)

1. Pour the blended rice flour, tapioca flour and water into a bowl and mix well.

2. Oil ur moulds.

3. Preheat the steamer and steam ur oiled moulds until it is hot.
4. Mince some shallot and cloves of garlic.
5. Rinse the preserved radish.

6. Pour the barter into the moulds until it is half full or around 1cm thick depending on ur mould size.

7. Steam it for 15mins under medium heat.

8. In a pan, add oil and stir fry the diced shallot and garlic until fragrant.

9. Add in the rinsed preserved radish and stir fry until fragrant.

10. Add in thick soy sauce, sugar and salt and mix until everything is even then turn off the heat.
11. Leave the rice cake to cool before removing from mould.

12. Remove the rice cake from the mould and top it off with the cooked preserved radish.

13. Enjoy!

❤ Thank You ❤