Chwee Kueh (Water Cake)

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Chwee Kueh (Water Cake). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chwee Kueh (Water Cake) is one of the most popular of current trending foods on earth. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious. Chwee Kueh (Water Cake) is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Chwee Kueh (Water Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chwee Kueh (Water Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chwee Kueh (Water Cake) is Makes 6-9 bowls. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Chwee Kueh (Water Cake):

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

Steps to make 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.

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