Chwee Kueh - Water Cake With Preserved Radish
How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved radish topping.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 gram (0.33 lb) rice flour
- 1 tablespoon wheat starch
- 150 ml (10 tablespoon) cold water
- 1/8 teaspoon salt
- 5 tablespoon vegetable oil
- 500 ml (2 cup) hot water
- 100 gram (0.22 lb.) sweet preserved radish
- 100 gram (0.22 lb.) salted preserved radish
- 4 tablespoon vegetable oil
- 1 whole bulb (~ 50 gram) garlic, minced
- 1 tablespoon dark soy sauce
- 2 tablespoon sugar
Instructions
- 1
Chwee kueh (water cake)
- 2
If using metal muffin pans, grease the pan. You can skip this if using silicon baking cups. (*)
- 3
In a mixing bowl, stir/whisk together rice flour, wheat starch, and cold water. Then add salt and vegetable oil and mix well. Finally, add hot water and mix into a thin homogenous batter, then pour into muffin cups.
- 4
Option 1 (using a steamer): Prepare a steamer over medium high heat, and once the water is boiling and steams are visible, steam the cakes for about 25-30 minutes, or until set.
- 5
Option 2 (using a microwave): Cook for 1.5-2 minutes, or until the cake is set. Remember that you cannot use any metal in a microwave, so be sure to use silicon baking cups or glass/ceramic ramekins that are microwaveable if you choose to cook the cakes in a microwave.
- 6
Remove the cakes from steamer/microwave and set aside to cool completely before removing the cakes from the cups.
- 7
Cai po (preserved radish) topping
- 8
Wash the preserved radish until water runs clear. Drain and then dry completely with a kitchen towel, and chop into tiny pieces.
- 9
Heat the vegetable oil in a frying pan over medium heat, fry garlic and preserved radish until fragrant and the color turns darker. Be patient, since this should take about 15 minutes of gentle frying.
- 10
Add dark soy sauce and sugar. Mix and cook until sugar has completely dissolved. Set aside.
- 11
Serve the chwee kueh (water cake) with preserved radish topping.