Steamed rice cake or Chwee Kuih ‘水粿’.😋
Sharing a simple breakfast dish that’s close to my heart which my younger self always looked forward to on Tuesdays at the morning market😍. Chwee Kuih translates to water cake has a soft & tad chewy texture that is usually paired with preserved radish. After a few trial, below recipe is by far the best, hope you give it a try. Happy Tuesday, friends🤗.
Rice cake ingredients:
~ 150g rice flour
~ 2 tablespoons tapioca flour
~ 1 tablespoon wheat starch
~ 1.5 cups cold water
~ 2 1/4 cups boiling water
✅Prepare 8 one-cup glass/stainless bowls, brush each bowl with oil & set aside.
✅Mix all dry ingredients in a large mixing bowl until well combined. Add in 1.5 cups of cold water, stir to combine. Gradually pour in hot boiling water while stirring continuously to avoid lumps. Pour mixture into a pot, continue to whisk & heat over low-medium until just boiling. Do not boil the mixture.
✅Place the bowls on a steamer rack & turn on the heat. Pour mixture into each bowl to cover 3/4th of the bowls. Steam for 15 mins over high heat. You’ll see the mixture starts to bubble while steaming. Let cool completely, run a knife over the side to remove the cake. Serve with toppings below.
~ 3/4 cup chopped sweetened/salted preserved radish (soak radish in warm water for 30 minutes)
~ 3 cloves minced garlic
~ 1 teaspoon dark soy sauce
~ 1/4 cup water
Garnish: crispy garlic, chili oil, hoisin sauce, chili sauce, chopped scallions
✅In a heated non-stick pan with 2 teaspoons oil, saute garlic until fragrant, add chopped radish & water, cook for 2 minutes over low-med heat. Season with dark soy sauce. *It’s best to use 50-50 salted & sweetened preserved radish but you can always adjust the taste if you can only find one type of preserved radish.
Serve rice cake with toppings & garnishes. Enjoy!😊
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