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The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. Preheat cooking oil, add in chopped garlic and shallot, cook over medium heat until fragrant. 7 serve the steamed rice pudding (chwee kueh) with chai poh and sambal.

It Can Be A Good Dessert To Eat Before Meals And Has A Higher Protein Content Than The Traditional Way.

In a large bowl, mix rice flour, wheat flour, oil, cornstarch, salt and 300ml room temperature water. They are then placed in small. In a large bowl, add in all the flour, salt and room temperature water.

Chwee Kueh | 水粿 [The Soft & Right Texture Recipe ] Watch Later.

In a large bowl, add in rice flour, wheat flour, salt, 1 tablespoon of cooking oil and mix well. For the uninitiated, chwee kueh is a type of teochew cuisine that consists of steamed rice cake topped with preserved radish. Mix together sugar, dark soy sauce, cornstarch and water, add in, cook until the sauce has thickened.

To Do This, You Can Use Meat Juice Instead Of Plain Water To Make Rice Dough, And Use The Meat Itself Which Is Very Thin And Fried Onions.

Add the chai por and fry until light brown and aromatic. 27 chwee kueh metal moulds of 7cm in diameter each. Bring the water in the steamer to a rolling boil.

Transfer It Into A Pouring Cup.

20 chwee kueh metal cups. Add 400 ml boiling water. Fill a pot with water and bring it to a boil.