Steamed Rice Cake, also known as Chwee Kuih (literally translated to Water Cake) is a popular breakfast item in Malaysia or Singapore. It is made of a variety of flours and water and steamed in small metal bowls. It is served with preserved radish topping and chilli sauce or sambal.
200g rice flour
25g tapioca flour/cornflour
12g wheat starch
1 tsp sugar
1/2 tsp salt
250ml cold water
750ml boiling water
3 tbsp cooking oil
- Sift flours together into a mixing bowl. Add in sugar and salt; then pour in cold water and mix to combine.
- Pour boiling water into the mixture. Stir well to prevent lumps. Transfer batter into a pouring jug.
- Pour batter into individual moulds. Steam over high heat for 15 – 20 minutes.
- Remove cakes from steamer and leave to cool.
- Unmould the cakes using a small pastic knife.
- Serve with toppings.
200g preserved chopped radish (chye poh)
40g dried shrimps, chopped finely (optional)
3 shallots, finely sliced
5 cloves garlic, finely minced
40ml cooking oil
sugar, to taste
soy sauce, to taste
- Wash and rinse the preserved radish a few times. Squeeze dry. Set aside.
- Heat oil. Saute shallots and garlic until fragrant. Transfer into a bowl and set aside.
- Stir fry dried shrimps with a little oil until fragrant. Transfer into a bowl and set aside.
- Stir fry preserved radish. Then add in the sauteed shallots and garlic as well as the dried shrimps. Add in sugar and soy sauce and stir to combine.