Chwee Kueh

Wikipedia describes it as:

Chwee kueh (or chwee kway) (Chinese: 水粿 literally “water rice cake”) is a type of steamed rice cake, a cuisine of Singapore and Johor.”

Of course it is cheap in Singapore. A mere dollar and I get to enjoy it immediately. But nothing beats making it with your own hands. Eating healthy also means cutting back on oils! Very often, the delicious little parcel ends up at home leaking in oil! This is evident on the waxed paper packaging!

And of course if you happen to live somewhere else in the world other than Singapore and Johor in Malaysia, you might have a wee bit of trouble getting your hands on this comfort food. So here is my low fat version of Chwee Kueh!

Makes: 20 chwee kuehs

Ingredients for chwee kuehs: 

1 3/4 cup  rice flour
7 tsp corn flour
3 1/4 cup water
1tsp oil (for oiling the molds)
½ tsp salt

Method:
1. Thoroughly mix the flours in a bowl and pour in about 1 cup of water slowly. Keep stirring and it will form intoa smooth batter. Make sure there are no lumps. 2. Bring remaining 2 1/4 cups water and salt to boil. Remove from heat. Pour in batter, drizzle in slowly and stir quickly and constantly till it thickens. Make sure there are no lumps. On the very lowest flame, keep stirring constantly over VERY low flame. Strain with sieve.3. Lightly grease the chwee kueh molds. If you don’t have these, use any shallow bowl/plate that can be steamed in. (these will just be BIGGER kuehs, in this case, fill the mold only to about 2 cm thick)  Fill the mixture into each mold. Once the water is boiling, place the molds carefully into the steamer. Steam for about 10 minutes.The chwee kuehs will set a little more when it is cooled. Check that it isn’t watery.4. Remove from mold when a little cooler and spread topping over it.5. Serve hot with radish (chai poh) topping.

Ingredients for Radish topping

800g chai poh (sweet type)
1 tbsp oil
2 whole garlic, minced
6 tbsp sugar
4 Tbsp dark soya sauce

Method:
1. Cut the chai poh into small bits (half cm cubes). Soak the chai poh for 10 minutes. Rinse and drain well.

2. Heat oil and brown the garlic.

3. Add in the chai poh and stir-fry till dry. (because there is less oil, you may want to add a little water if you notice it is getting too dry)
 
4. Finally add in the sugar and dark soya sauce . Stir well, and serve!
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