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Chwee Kueh (Steamed Rice Cake with Minced Preserved Raddish Topping)

Craving Chwee Kueh …


(A) Chwee Kueh (Rice Cake)

(B) Topping (Minced Preserved Raddish Topping)


To prepare topping:

  1. Rinse minced raddish twice and drain well. Squeeze to remove excess water.
  2. Mix minced raddish, chopped garlic, shallots, dark soy sauce, light soy sauce, and sugar in a mixing bowl.
  3. Heat oil in wok and fry the mixed ingredients until the garlic and shallots are golden brown.
  4. Stir in the roasted sesame seeds and set aside.

To prepare Chwee Kueh:

  1. In a large mixing bowl, whisk together rice flour, wheat starch, corn starch, salt, oil, and 400 ml room temperature water.
  2. Boil 540ml water in a separate medium pot, remove from heat. Whisk boiling water into the mixing bowl in a steady stream, whisking constantly as boiling water is added. Return batter to the pot.
  3. Prepare a cold water bath large enough to accommodate the medium pot.
  4. Cook batter in the pot over medium low heat until it starts to thicken, whisking constantly. Do not over cook the batter.
  5. Turn off heat and transfer the pot to the cold water bath immediately once batter starts to thicken, whisk the batter for a few more minutes. Leave the batter to cool.
  6. Prepare a steamer with Chwee Kueh molds. Ladle the batter into the molds, fill each mold to 3mm from the rim. Steam in multiple batches as needed.
  7. Steam each batch of cakes for 20 minutes. Remove the molds from the steamer. Set aside to cool.

To serve Chwee Kueh:

  1. Reheat the Chwee Kueh in a steamer if needed for 5 minutes.
  2. Unmold the Chwee Kueh to a serving plate by running a tooth pick or a small offset spatula along the side of the mold.
  3. Add a teaspoon of minced raddish topping.
  4. Enjoy.