Chwee Kueh

Chwee Kueh Time!

When I'm back in Singapore, Granny and I love to visit a little shop outlet selling Chwee Kueh/Rice cakes just opposite Bedok MRT station. Two of us, taking the ride and just savoring this favorite Chinese tea-time delight.

I'm a big fan of pickled radish. The saltness mixed with the crunchy texture is irresistible to me. Oh, you mustn't forget the chili. HOT thick chili. The real kind.

So when I read Teckiee's post on this, I was sold. I needed to make it!

Gina's post in Cusine Asia was quite helpful as well.

I'm feeling the pressure of my work lately. And when I'm pressured and stressed, I get a little homesick. Homesick also means I miss those food you get as a child. And being a far away from home means you have to improvise.

So this is my version of Chwee Kueh adapted from Gina and Teckiee.

My conclusion- ah, i could eat this for breakfast, lunch, dinner and supper. Simple comfort.

Chwee Kueh
2 cups of rice flour
6 cups of water
2-3 tsp of salt

Method
1. Mix the flour and water.
2. Heat mixture on the stove. Stir briskly and add salt.
3. Whisk until the mixture turns thick. Do not be surprise if it turns starchy on you. Just keep stirring till it is smooth (or as smooth as it can be).
4. Remove the mixture from the stove when it becomes thick and pour it in a tin.
5. Steam for about 30 minutes, or until a toothpick comes out clean. Switch off your stove or whatever equipment you are using to steam it. Do not remove lid for another 15 mins or so.
6. Let it to cool.

Radish topping
Pickled radish/choy pou.
shallots
garlic
heh bee/dried shrimps. wash, drained and pounded.
dried chili flakes
olive oil (U can use lard)
1tsp of dark soya sauce.

Method
1. Chop everything up and fry with oil until fragrant. Add soya sauce to taste.

To serve
Cut chwee kueh/rice cakes into smaller pieces. Top with radish. Serve with hot chilli and fried shallots.