Chwee Kueh is a type of steamed rice cake, served with fried preserved radish or some top theirs with a fried shallot oil and hot chilli sauce. This is a popular Chinese breakfast item in Singapore.
60ml cooking oil
3 cloves garlic (minced)
100 gram ground beef or chicken
200g preserved radish(chai poh) (if you want less salty, soak for a while before you used them)
1 tsp sugar
1 tsp white pepper
1 tbsp black sweet soy
180g rice flour
2 tbsp sago flour (I used 1½ tbsp tapioca flour + ½ tbsp cornflour)
2 tbsp corn oil
½ tsp salt
Heat oil in a saucepan or wok and saute the minced garlic until fragrant. Add meat and preserved radish. Stir and add the seasonings (sugar, white pepper and black sweet soy). Cook until dry. Then set aside to cool.
Method for the steamed rice cake:
Prepare your steamer and grease your molds/cups.
Stir the rice flour and sago flour (tapioca flour+cornflour) in a large bowl. make a hold in the center and 300 ml water to form a smooth batter. Strain the batter to remove any lumps. Set aside.
Bring the remaining of the water, salt and salt to a boil. Pour the boiling water mixture to the batter and stir well and quickly. Pour the batter into the molds and steam it over high heat for 10-12 minutes or until the rice cake is cooked. (Depending on your molds, the timing varies). Remove and let it cool for 10 minutes. Remove the kueh, top it with preserved radish and serve.
Note:The recipe I used was from the newspaper cutting but I found an excellent info about chwee kueh from Gastronommy. Check it out!