Recipe: Appetizing Chwee Kueh (Water Cake)

Chwee Kueh (Water Cake). Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with homemade spicy sambal sauce you will absolutely love. How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved Chwee kueh (水粿) literally translates to water cakes!

Chwee kueh is a popular breakfast item in Singapore and Johor. PagesPublic figureBloggerWhat To Cook TodayVideosSoft Chwee Kueh (Water Cake with Chai Poh / Preserved Turnip). Chwee Kueh 水粿 are steamed rice cakes topped with savoury radish accompanied with a chilli sauce dip. You can have Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chwee Kueh (Water Cake)

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

Chwee kueh should have a slight depression in the middle after it's steamed. That's the classic hallmark of chwee kueh. In fact, it's the water collected in the depression that gives chwee kueh its name, which means "water cake". Where does the water come from?

Chwee Kueh (Water Cake) instructions

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..

This is a popular breakfast item in Malaysia and Singapore. Soft Chwee Kueh (Water Cake with Chai Poh / Preserved Turnip). Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with spicy sambal sauce. I have long wondered why Chwee Kueh was called Chwee Kueh (Water Cake). In the good old days, they used to make Chwee Kueh in clay molds and they used to mill their own rice to make the cake.