Chwee Kueh

This is one of my favourite breakfast foods when I was a kid. We used to eat these at the hawker stall in the wet market. What makes the kueh so delicious is the chai por topping on top of each little piece of white kueh. As you grow older you start to eat it with chilli or hae bee hiam and the taste is even better.

I have given it a PuTongHua name - 水粿, it is a direct translation from the Hokkien word, "Chwee Kueh" meaning "water cake". Don't know what is the correct name in chinese writing though but it's a kind of salty rice pudding!

Last year when I was in Singapore I ate chwee kuehs from Tiong Bahru Market and they were so good.

Just to curb the cravings, I bought 2 precious packets of chai por back to HK so that I could make this kueh.

This is the chwee kueh that I made:


This is wheat starch/ungluten flour.


Recipe is from Gina of KC but I changed the ratio of the 2 waters used to reduce the floury taste.

Ingredients:
350 g rice flour
50 g tapioca flour
10 g wheat starch/ungluten flour
400ml water(room temp)
950 ml boiling water
1 tsp salt

Method:
1. Mix all dry ingredients with room temperature water. Mix evenly.
2. Add salt to boiling water. Boil till bubbly hot. Pour this boiling water into flour mixture and stirring constantly. If mixture is watery, boil it on stove stirring all the time once it shows signs of thickening immediately remove from stove and keep stirring for 1 minute.
3. Brush metal cup or bowls with oil.
4. Stir before pouring flour mixture into each cup/bowl.
5. Steam over high heat for 10 mins.
6. Remove from metal cups/bowls and garnish with chai por topping

Chai Por Topping(蘿蔔乾):
1 packet chai por
3 garlic and 1 shallot(chopped finely)
1 tsp light soya sauce
3.5 tbsp sugar
4 tbsp cooking oil

Method:
1. In a wok, add oil to stir fry garlic
2. Add chai por and rest of seasonings.
3. Fry till dark brown in colour.

This is a "nice to eat" recipe and worth trying as it is not difficult to do.