Chwee Kway (Steamed Rice Cakes with Sweetened Radish)

Ok, Finally I am able to make this at home. I have been yearning to eat this. I am planning to make a trip back to Singapore and this is one item that is on my To Eat list ! I am surprised at the outcome of this recipe, it produces a very smooth and silky chwee kway ! It is easy to make !

Ingredients:

2 1/2 cups of water

1/2 tsp of salt

140 g (5 oz or 1 1/2 cup) of rice flour

1 tbs of sago flour

2 tbs cooking oil

Topping

170g (6 oz) lard or veg oil

2 cloves of garlic, finely chopped

115 g (4 oz) of sweetened radish (chopped) or chai po - found in packets in Chinese grocery store

1 tsp of sugar

2 drops of dark soya sauce

a dash of white pepper

Method:

In a bowl, mix 1 cup of the water, salt, the flours and mix well. Add the cooking oil and beat with a whisk until well blended. Set aside.

In a saucepan, bring the rest of the water to boil, then pour it gradually into the flour mixture, stirring constantly with the whisk to prevent lumps formng.

Brush the tea cups (Japanese tea cups) with veg oil and steam the cups over moderate heat for 5 mins.

Then pour the flour mixture into the tea cups and steam for 10-15 mins or until well cooked.

While the chwee kway is being steamed, prepare the topping, using the recipe below.

Remove the tea cups and using a bread knife, run it along the edge of the tea cups and remove the chwee kuay and arrange on a plate.

Garnish with Topping. Eat it hot. Yummy !!

To cook the topping:

In a small saucepan, heat the lard or veg oil over medium heat. Fry the garlic and sweetened radish until fragrant about 3 mins. Add the sugar, drops of dark soya sauce and pepper. cook for 1 min over low heat. Garnish over the chwee kway !. Serve with sweet chili sauce if desired.