Chwee Kueh (Water Cake) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Chwee Kueh (Water Cake)! A quick and easy dinner that is ready in under 20 minutes!
You can cook Chwee Kueh (Water Cake) with 16 Ingredients and 7 steps. See the following guide!
Ingredients for Chwee Kueh (Water Cake):
- Chwee Kueh Batter.
- 1 cup (150 g) rice flour.
- 1 tablespoon (15 g) wheat flour.
- 1 teaspoon salt.
- 1 1/2 cup (350 ml) water.
- 1 1/2 cup (350 ml) boiling water.
- Chai Poh Topping.
- 1 cup chai poh (salted preserved turnip).
- 1/2 cup vegetable oil.
- 8 chopped shallots.
- 1 tablespoon minced garlic.
- 1 tablespoon minced dried shrimp.
- 2 tablespoons sugar.
- 1 teaspoon dark soy sauce.
- 1/2 teaspoon corn starch.
- 3 tablespoons water.
Step by step how to cook Chwee Kueh (Water Cake):
- FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness..
- Chop the dried shrimp, soak and drain. Mince the shallots and garlic..
- Mix the corn starch with the water..
- Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar..
- FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water..
- Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.).
- Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken..
