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Chwee Kueh & Chai Poh



This popular Hokkien breakfast cake is soft, light and springy. The neutral-tasting Chwee Kueh is made appetising by the aromatic fried Chai Poh. This Chwee Kueh recipe makes 20.


Ingredients for Chwee Kueh:
Mixture A
  • 200g white rice flour
  • 40g tapioca flour 
  • 480ml water at room temperature
Mixture B
  • 480ml boiling water
  • 1 tsp salt
  • 2 tbsp oil
  • 20 Chwee Kueh moulds
Method:
  1. Heat up the steamer. Place the chwee kueh moulds in a tray and steam over high heat. 
  2. Mix Mixture A ingredients and strain into a saucepan. 
  3. Boil Mixture B ingredients in another saucepan. Add hot Mixture B to Mixture A. 
  4. Stir thoroughly and quickly to mix well until a thick glue-like paste is formed. 
  5. Open the steamer and quickly spoon batter into individual hot moulds about 2/3 full. 
  6. Steam on high heat for 20 minutes. 
  7. Remove the chwee kueh moulds from steamer and let cool almost completely before unmoulding with a knife.
Ingredients for Chai Poh:
  • 240ml vegetable oil
  • 50g garlic, finely diced
  • 150g chai por (preserved Chinese white radish), chop 3mm bits and soak 5 minutes
  • 160ml water
  • 20g dried red chillies, soften in hot water and chop 2mm bits
  • 1/2 tsp salt
Method:
  1. In a medium saucepan, saute the garlic in 120ml hot oil in a wok over medium-low heat few seconds. 
  2. Add the chai por and fry until light brown and aromatic. 
  3. Add water and simmer over low heat until tender and almost dry, medium brown and intensely aromatic. 
  4. Do not over-fry to avoid the chai por becoming tough and garlic becoming bitter. Set aside the fried chai por with its oil.
  5. Fry the dried chillies in 120ml hot oil in a wok with the salt over medium-low to low heat until darker red and aromatic. Set aside the fried chillies in the oil.
Recipe submitted by Lily Ray
Image Credit - food_in_mouth

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