Chwee Kueh (Water Cake). Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin. Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as.
Originating from Teochew cuisine, eaten in China, Singapore, Thailand, Johor. Chwee Kueh – Steamed Rice Cakes with Preserved Raddish (潮州水粿）- Quick & Easy (ASMR). How to cook chwee kueh (water cakes) at home with a steamer or a microwave.
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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chwee kueh (water cake). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chwee Kueh (Water Cake) is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chwee Kueh (Water Cake) is something that I’ve loved my whole life. They are fine and they look fantastic.
Chwee kueh or 水 粿 literally means "water cake" and hence in Hokkien dialect, they are called chwee, means water and kueh from Malay language means cake. This popular breakfast food is of Teochew origin. Chwee kueh is made of water, rice flour, and combination of other gluten-free flour such as.
To get started with this recipe, we must prepare a few components. You can cook chwee kueh (water cake) using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chwee Kueh (Water Cake):
- Make ready of Chwee Kueh Batter.
- Make ready 1 cup (150 g) of rice flour.
- Make ready 1 tablespoon (15 g) of wheat flour.
- Take 1 teaspoon of salt.
- Take 1 1/2 cup (350 ml) of water.
- Make ready 1 1/2 cup (350 ml) of boiling water.
- Make ready of Chai Poh Topping.
- Get 1 cup of chai poh (salted preserved turnip).
- Make ready 1/2 cup of vegetable oil.
- Make ready 8 of chopped shallots.
- Get 1 tablespoon of minced garlic.
- Make ready 1 tablespoon of minced dried shrimp.
- Make ready 2 tablespoons of sugar.
- Get 1 teaspoon of dark soy sauce.
- Prepare 1/2 teaspoon of corn starch.
- Prepare 3 tablespoons of water.
These cakes are delicious with the generous amount of preserved Chwee kueh (水粿) literally translates to water cakes! They are tasteless, with a jiggly and slightly chewy texture, but tastes amazing when paired. Chwee kueh batter is made with rice flour. But that alone would make a rather hard kueh.
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..
To soften it, some starch is added. The amount of water in the batter is crucial to the success of chwee kueh. If the ratio of water to flour/starch is wrong, the steamed cakes will be too hard or too soft. 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.
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