Chwee Kueh

Wash and rinse the preserved radish several times..  In a pan, heat up oil and fry chopped shallot and garlic till lightly aromatic.  Add in chopped radish and cook at low heat for about 5 to 10 minutes.  Add seasonings and fry for a while.  Add sugar to taste. Let radish mixture cool.

 

 

                    In a large bowl, add in all the flour, salt and room temperature water.  Whisk 

                    to mix well.  Add boiling water and whisk again to prevent lumps.  Transfer to a                        jug with a beak so that it is easier to pour them into the moulds.

                     Steam over rapid boiling water for 15 to 20 minutes.  Remove from                                         steamer and allow to cool before unmoulding.  Use a butter knife brushed with a                      little oil to run around the inside edges of the mould.

                    Garnish with desired amount of chai poh on top of each kueh and serve with a                        dollop of home made sambal chilli and enjoy!

Recipe adapted from here

Ingredients for rice batter

150 g rice flour (about 1 1/4 cup)

12g wheat flour (about 2 tbsp)

12g corn flour (about 2 tbsp)

1 tsp salt

1 tsp oil

400ml room temperature water

400ml boiling water 

Ingredients for Toppings 

150g chopped sweet chopped chai poh (菜脯, 

4 cloves garlic - minced

2 shallots -minced

2 tbsp light soy sauce

1 tbsp dark soy sauce

4 tbsp vegetable oil

sugar to taste 

sambal chilli