Chwee kueh is a local Chinese savoury snack. Normally it’s serve during tea breaks and mini celebrations. Can also be eaten for breakfast. This recipe is a keeper. I really like it and I had made it last Sunday. My first attempt and alhamdulillah, it turned out good, I’m definitely going to repeat making it. My eldest niece gave me a thumbs up when she had them … 😉
Chwee Kueh .. I wanted to garnish with red chilli but had to sub with green since there’s no red chilli at home …hmm will look nice with red chilli on top.
Chwee Kueh (makes about 2 dozens pieces)
150 g rice flour
12 g cornflour
12 g wheat starch
1 tsp salt
2 tsp veg oil
300 g room temperature water
Whisk all ingredients together till smooth. Add 400 g boiling water and whisk again.
Cook over low heat till just thick enough to coat the sides of the pot thinly. Off the fire and put the pot in a water bath. Stir a bit to help dissipate the residual heat.
Pour mixture into moulds. Steam for 20 min. Then steam another 1-2 min, uncovered, if there’s water on the cakes.
To make the topping:
150 g chai poh (salted turnip) – rinse twice to remove access salt. Drain well.
30 g garlic – peel n mince
Mix the garlic with the chai poh and add 1/4 tsp dark soya sauce. Mix evenly.
Fry the chai poh mix with a 120 ml oil. Stir fry over medium-high heat.
When the garlic is nicely golden brown, reduce the heat and add 2 tbsp of sugar. Adjust seasoning accordihgly. Off fire.
Unmould with a skewer or chopstick. Add the topping. Ready to serve with sambal.
Soft and savoury … my favourite 🙂
Original recipe from :