150gm Rice Flour
12gm Wheat Starch
5gm Corn Flour
1tsp Salt
2tbsp Cooking Oil
410ml Water
400ml Hot Boiling water
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Chai Poh Topping
Preserved Chopped Turnips:
150gm Chopped Chai Poh (菜脯) Preserved chopped Turnips
2 cloves chopped Garlics
1tbsp Sugar
1tbsp Dark Soy Sauce
2tbsp Corn Oil or any cooking oil
** if you prefer lighter chai poh colour, can reduce dark soy sauce
Method for Chai Poh:
1. Wash and drain the chai poh.
2. In a saucepan, heat up 2tbsp oil, add in chopped garlics, fry until aromatic.
3. Add in chai poh, continue to fry, add sugar and dark soy sauce and mix well.
4. Fry until aromatic, turn off fire.
5. Serve as topping for chwee kueh.
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Method for Chwee Kueh:
1. In a mixing bowl, add rice flour, wheat starch, cornflour, salt and oil together. Add 410ml of water until smooth and no crumbs.
2. At this point, slowly pour in 400ml hot boiling water and stir constantly.
3. Cook the batter over medium-low fire (using double boiling method) until slightly thickened.
Pour the batter into a 8x8" tray. (apply a layer of thin oil on the tray)
5. Prepare a wok with water and a steaming rack for steaming.
6. Once the wok water is boiling, place the tray of batter to stream.
7. Cover and steam over medium fire for 15 to 20 minutes until set.
8. Remove the cooked chwee kueh from the wok and leave it to cool.
10. Enjoy 😊
