//]]> Easiest Way to Prepare Ultimate Steamed Rice Cake / Chwee Kueh | Make Your Favorite Restaurant Dishes At Home!

15/01/2021 21:50

Easiest Way to Prepare Ultimate Steamed Rice Cake / Chwee Kueh

by Lizzie Park

Steamed Rice Cake / Chwee Kueh
Steamed Rice Cake / Chwee Kueh

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, steamed rice cake / chwee kueh. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Steamed Rice Cake / Chwee Kueh is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Steamed Rice Cake / Chwee Kueh is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you cook it.

 

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The ingredients needed to make Steamed Rice Cake / Chwee Kueh:
  1. Prepare 150 g rice flour
  2. Take 15 g wheat flour
  3. Prepare 15 g corn flour
  4. Prepare 1 tbsp cooking oil
  5. Make ready 450 ml water
  6. Make ready 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
  7. Take Ingredients for topping:
  8. Prepare 150 g preserved radish
  9. Get 75 g sweet pickled mustard cabbage
  10. Prepare 4 tbsp minced shallot
  11. Prepare 4 tbsp minced garlic
  12. Get 2 tbsp dried prawn, soaked and minced
  13. Make ready 1/2 cup oil
  14. Get 2 tsp light soy sauce
  15. Get 1/4 tsp dark soy sauce
  16. Get 2 tbsp sugar
  17. Prepare 1/2 tsp white pepper
  18. Get 1/2 tsp chicken powder (no MSG added)


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Instructions to make Steamed Rice Cake / Chwee Kueh:
  1. Mix all flour with 400 ml of water, set aside for about 10 minutes.
  2. Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
  3. Brush little oil onto the mould and place in steamer for awhile.
  4. Pour batter into hot moulds about 3/4 full.
  5. Steam at high heat for about 12 minutes.
  6. Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
  7. Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
  8. Chop radish and mustard into small pieces using a food processor.
  9. Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot.
  10. Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
  11. Mix in seasoning, mix well and allow it to cool.

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