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

Updated Oct 3rd, 2021

How time flies! It’s been 7 years since I first published this receipe? Where did the time go?! Craving Chwee Kueh again and got an updated batter recipe from home chef Mama Judy.

First Published Oct 27th, 2014

  • Prep Time: 1 hour
  • Cook Time: 20 Minutes
  • Serves: 4 (Makes about 20 Chwee Kueh using standard Chwee Kueh molds)


(A) Chwee Kueh (Rice Cake)

  • 200g rice flour
  • 16g wheat starch
  • 16g corn starch
  • 2/3 tsp salt
  • 3 Tbp canola oil
  • 400ml room temperature water
  • 540ml boiling water

Alternatively, substitute wheat and corn starch with 30g tapioca a starch

(B) Topping (Minced Preserved Raddish Topping)

  • 200g finely minced preserved raddish
  • 40g chopped garlic
  • 40g thinly sliced shallots
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 Tbsp roasted sesame seeds
  • 160ml canola oil
  • 2 Tbsp sugar


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. Cook batter in the pot over medium low heat until it starts to thicken, whisking constantly. Do not over cook the batter.
  4. 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.
  5. Prepare a steamer with Chwee Kueh molds. Laddle the batter into the molds, fill each mold to 3mm from the rim. Steam in multiple batches as needed.
  6. Steam each batch of cakes for 20 minutes. Remove the
  7. 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 tablespoon of minced raddish topping.
  4. Enjoy.

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