Visit Singapore

Chwee kueh is originally from Fujian Province and literally means water rice cake in Hokkein.

Over the years, this simple fare consisting of rice flour mixed with water, placed into saucuers, steamed, topped with diced preserved radish has evolved to become a popular breakfast or snack in Singapore.

Sounds simple but as they say, a lifetime to master to do it right!

Recommended

• Jian Bo Chwee Kueh
  Blk 30 Seng Poh Road
  #02-05 Tiong Bahru Hawker Centre
• Kim Choo Kueh Chang (East Coast)
  109/111 East Coast Road
• Kim Choo Kueh Chang (Joo Chiat)
  60 Joo Chiat Place

Recipe

Chwee Kueh
Ingredients:
180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt
Method:
1. Place the two flours into a bowl and pour about 300 ml water. Mix to form a smooth batter. Strain.
2. Bring remaining (500ml) water, oil and salt to boil. Reduce to low heat. Pour in batter and stir constantly till it thickens.
3. Grease a few chwee kueh moulds. Pour the mixture into each mould and place it on steamer. Steam over rapidly boiling water for about 10 minutes.
4. Remove from mould and spread topping over it.
5. Serve hot with rasdish topping.
Note:
Constantly stir the batter if batter get lumpy, it ok just quick stir the batter to get less lumpy and bring to it to steam.

Radish topping
Ingredients:
200g chai poh
50g dried scrimps, grind
5 tbsp oil1 whole garlic, minced
3 tbsp sugar
Method:
1. Soak the chai poh and scrimps separately for 10 minutes. Rinse and drain well.
2. Heat oil and sauté the garlic till golden brown.
3. Add in the dried scrimps fry till fragrant.
4. Add in the chai poh and stir-fry till dry.
5. Finally add in the sugar.