Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, chwee kueh (water cake). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chwee Kueh (Water Cake) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chwee Kueh (Water Cake) is something which I’ve loved my entire life.

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. This is one of the characteristics of chwee kueh and henced is named as such 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.

To begin with this recipe, we must first 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):

1. Get Chwee Kueh Batter
2. Get 1 cup (150 g) rice flour
3. Get 1 tablespoon (15 g) wheat flour
4. Take 1 teaspoon salt
5. Prepare 1 1/2 cup (350 ml) water
6. Make ready 1 1/2 cup (350 ml) boiling water
7. Get Chai Poh Topping
8. Get 1 cup chai poh (salted preserved turnip)
9. Get 1/2 cup vegetable oil
10. Take 8 chopped shallots
11. Take 1 tablespoon minced garlic
12. Make ready 1 tablespoon minced dried shrimp
13. Take 2 tablespoons sugar
14. Make ready 1 teaspoon dark soy sauce
15. Make ready 1/2 teaspoon corn starch
16. Prepare 3 tablespoons water

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. I admit I love eating chwee kueh mainly because of the chai poh. 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.

Instructions to make Chwee Kueh (Water Cake):

1. FOR THE CHAI POH TOPPING —Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness.
2. Chop the dried shrimp, soak and drain. Mince the shallots and garlic.
3. Mix the corn starch with the water.
4. 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.
5. FOR THE CHWEE KUEH BATTER — Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water.
6. 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.)
7. 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.

I admit I love eating chwee kueh mainly because of the chai poh. 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. Here is how you achieve it.

So that is going to wrap it up for this exceptional food chwee kueh (water cake) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!