Chwee Kueh by Pecky Tan

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Chwee Kueh recipe origin shared by Susan Kwek

Ingredients for the Kueh
180g rice flour
10g corn flour
2 tablespoons of oil
300ml of cold water
500 ml of hot boiling water
1/2 tsp salt

Method :
1. Lightly greased porcelain teacups or aluminium pie cups.

2. Have a steamer ready with adequate hot water for steaming 15-20 minutes and pre-steam the cups.

3. In a big mixing bowl, add the 300ml of cold water, rice flour and corn flour and stir well. Add in 2 tablespoons of cooking oil and salt, stir well. Add in the 500 ml of hot water and stir well.

4. Fill the pre-steamed cups with flour mixture about 3 quarter full. Steam in the steamer under medium to high heat for 15-20 minutes or when the cake is set. Once done, let it cool completely before using a toothpick or something sharp to take out the cake from the cups. Set aside.

Ingredients for the fillings
150g of salted preserved radish
150g of sweet preserved radish
1 tablespoon of dark soya sauce
Adequate cooking oil for stir frying
1 tablespoon of sugar
Some chopped finely garlic
Some chopped finely mushrooms
20g dried prawns ( washed and pounded finely)
1 tablespoon sesame oil
50g toasted sesame seeds

Method :
1. In a big claypot/frying pan, put some cooking oil and stir fry the minced garlics then add in the pounded dried prawns and stir fried until fragrant.

2. Add in the mushrooms and preserved radish together. Add additional oil if not adequate. Use medium to low heat to stir fry until the radish is brownish and fragrance of preserved radish start to permeates the house. Add in the dark soya sauce and sugar, stir fry for another 1 minute until well mixed and sugar dissolves. Add in the sesame oil and give it a stir and finally add in the sesame seeds.

Enjoy!