Steps to Make Super Quick Homemade Chwee Kueh (Water Cake)
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Make Speedy Chwee Kueh (Water Cake). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chwee Kueh (Water Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chwee Kueh (Water Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chwee Kueh (Water Cake) is Makes 6-9 bowls. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Chwee Kueh (Water Cake) using 16 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Chwee Kueh (Water Cake):
- Chwee Kueh Batter
- 1 cup (150 g) rice flour
- 1 tablespoon (15 g) wheat flour
- 1 teaspoon salt
- 1 1/2 cup (350 ml) water
- 1 1/2 cup (350 ml) boiling water
- Chai Poh Topping
- 1 cup chai poh (salted preserved turnip)
- 1/2 cup vegetable oil
- 8 chopped shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced dried shrimp
- 2 tablespoons sugar
- 1 teaspoon dark soy sauce
- 1/2 teaspoon corn starch
- 3 tablespoons water
Steps to make Chwee Kueh (Water Cake)
- FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness.
- Chop the dried shrimp, soak and drain. Mince the shallots and garlic.
- Mix the corn starch with the water.
- Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar.
- FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water.
- Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.)
- Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken.
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