Chwee Kueh (Steamed Rice Cakes)
Rice Cake Ingredients
2 bowls rice flour
1 tbsp cornflour
1.5 bowls water
10g minced garlic
1 bowl chopped preserved radish (chye por)
2 shallots, minced
adequate sesame oil
Making the topping
1 Heat adequate oil in wok. Briefly fry minced garlic and shallot till fragrant.
2 Add preserved radish and sesame oil. Stir well before cooking over low heat for about 30 minutes.
Making the rice cakes
1 Mix rice cake ingredients well.
2 Grease the chwee kueh moulds before pouring in the mixture.
3 Pour some water into the steamer. Once boiling, place the moulds inside to steam for 15 to 20 minutes till cooked.
4 Unmould to top with preserved radish before serving.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller