Chwee Kueh
水粿

Batter:

150 g rice flour
1 Tbsp wheat starch
11/2 tsp corn flour
3 Tbsp oil
160 ml tap water
500 ml freshly boiled water
A pinch of salt

Topping:

6 Tbsp cooking oil
6 cloves garlic, chopped
10 cloves shallots chopped
100 grams salty chai poh
150g sweet chai poh
1 Tbsp dark soy sauce or to taste
2 Tbsp light soy sauce or to taste
1 Tbsp sugar

This recipe makes about 20 pieces.

1.Lightly grease the moulds and place in a steamer over simmering water. (Heat moulds beforehand as they should be hot when you pour in the batter)

2.Meanwhile, combine batter ingredients except for the boiling water in a large bowl. Mix into a smooth paste. Then stir in the freshly boiled water.

3.Quickly pour the batter into the moulds in the steamer. Cover and steam for 45-50 mins.

4.While it is steaming, prepare the topping. Heat the cooking oil in a wok. When it is hot, sauté garlic and shallots over medium flame until aromatic. It will take about 5 mins.

5.Add chai poh, dark and light soy sauce, sugar and sauté for about 10 minutes until fragrant. Set aside.

6.When the chwee kueh is steamed, remove from steamer and let it cool completely at room temperature. It should set and firm up a little more. Unmould with a thin knife.

Add the topping and get ready to enjoy your delectable traditional chwee kueh of Teochew origin!