Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chwee kueh (water cake). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chwee kueh batter in individual cups, ready to be cooked. How to cook chwee kueh, using a steamer vs. using a microwave. Most Asian households have a big multi-tiered steamer in their kitchen, so steaming food is very common. Chwee kueh batter is very thin and when being steamed the water will "ooze" out and sit in the middle of the cake creating the dimple.
Chwee Kueh (Water Cake) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Chwee Kueh (Water Cake) is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chwee Kueh (Water Cake):
- Get Chwee Kueh Batter
- Prepare rice flour
- Get wheat flour
- Get salt
- Take water
- Make ready boiling water
- Prepare Chai Poh Topping
- Make ready chai poh (salted preserved turnip)
- Make ready vegetable oil
- Make ready chopped shallots
- Prepare minced garlic
- Take minced dried shrimp
- Get sugar
- Get dark soy sauce
- Prepare corn starch
- Get water
The Chwee Kueh, loosely translated as Water Cake, is anything but watery. Made of a variety of flour, cornstarch and water, Chwee Kueh is steamed into a soft, bouncy, pudding-like texture that sticks to your fork but miraculously, melts in your mouth. Cool steamed chwee kueh thoroughly before removing from moulds - the trick is to sit the moulds on a bed of ice Cakes should have some water on top. Cakes should be mushy just after steaming.
Instructions to make 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.
Cool steamed chwee kueh thoroughly before removing from moulds - the trick is to sit the moulds on a bed of ice Cakes should have some water on top. Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh. If batter is overthickened before steaming, cakes may be set or half-set whilst.
So that’s going to wrap this up with this special food chwee kueh (water cake) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
