World Flavors Cookbook

Chwee Kueh

Name: Chwee Kueh
Cook time: 20 min
Cuisine: Singapore
Ingredients: Cakes: Rice flour, wheat starch, water Topping: Preserved radish (chai poh), garlic, shallots, oil, sugar, dark soy sauce

Steamed rice cakes topped with a savory and salty preserved radish (chai poh) mixture.

Cuisine: Singapore

Ingredients

Cakes: Rice flour, wheat starch, water Topping: Preserved radish (chai poh), garlic, shallots, oil, sugar, dark soy sauce

Instructions

1. Mix flours and water to form a thin batter. Pour into small metal molds. 2. Steam for 15-20 minutes until set and bouncy. 3. Make topping: Sauté minced garlic and shallots, add chai poh, and fry for 10 minutes until fragrant and dark. 4. Pop the rice cakes out of the molds. 5. Top generously with the savory radish mixture and serve with chili.