Chwee Kueh 2

Have finally made chwee kueh using another recipe found at Icyelite's Life. This recipe is slightly different from Gina's recipe, which I used earlier. Icyelite has added wheat starch, tapioca flour and a little bit of salt, hence her chwee kueh is not completely bland. I like this better.

Icyelite has included one important suggestion on her post that we have as many chwee kueh moulds as we can if we are making a lot. Her recipe yields about 20-24 chwee kuehs.

Mum and H are happy with the chwee kueh, so this is the recipe that I will use next time. I think there are many ways to cook the preserved chopped radish (cai po). So I'm still in the process of trying out. And yes, I have bought my 12 chwee kueh moulds from Phoon Huat, and they are obviously insufficient. So I used some larger chicken pie moulds too.

Ingredients A

150g Rice Flour
1 tbsp Wheat Starch
1 tbsp Tapioca Flour
1 tsp Salt (I use 1/2 tsp)
280ml Tap Water

Ingredients B

550ml Boiling Water

Ingredients C

200g preserved chopped radish (Cai Po)
Sesame Oil
Pepper
Cooking Oil

Method

1. Grease the moulds with oil first to prevent sticking.

2. Mix Ingredients A evenly first.

3. Once A is even, mix Ingredient B into A well.

4. Once done, pour the mixture into the mould and steam for 10 minutes.

5. Dip cai po into salt water (note: I use sweet cai po).

6. Drip dry and fry the cai po.

7. Add oil, sesame oil to cook first.

8. Add sugar and pepper. Cook cai po until dark brown.

9. Let the chwee kueh cool down, dig it out from the mould and serve with cai po.