Chwee Kueh


  • 150 g rice flour
  • 12 g wheat starch
  • 12 g cornflour
  • ½ tsp salt
  • 2 tsp oil
  • 300 ml room temperature water
  • 400 ml boiling water

  • 150 g chopped chai poh (菜脯; salted turnip), Twin Rabbit brand
  • 30 g garlic, peel and chop roughly
  • ¼ tsp dark soya sauce
  • 120 ml vegetable oil

  • 2 tbsp sugarTo makekueh, thoroughly whisk rice flour, wheat starch, cornflour, salt, oil and 300 ml room temperature water. Add 400 ml boiling water. Whisk again. Cook over medium-low heat till just thick enough to coat sides of pot thinly, stirring constantly. Place pot in water-bath. Stir till half-cool.
  • Bring steamer to a boil. Place perforated tray in steamer. Arrange moulds, measuring 6 x 2 cm, slightly apart on tray. Fill moulds with batter to 3 mm from edge. Cover and bring steamer back to a boil. Steam 20 minutes over rapidly boiling water. Uncover. Cakes should have some water on top. If there is, steam uncovered till water evaporates, 1-2 minutes. Remove cakes from steamer.
  • Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh. If batter is overthickened before steaming, cakes may be set or half-set whilst piping hot.

To make topping, rinse chai poh twice. Drain in sieve, pressing to remove excess water. Transfer to mixing bowl. Add garlic and dark soya sauce. Mix thoroughly. Heat wok till hot. Place chai poh mixture in wok. Add enough oil to almost cover mixture, about 120 ml. Fry over medium-high heat till garlic is golden brown. Reduce heat to low. Add sugar and stir till dissolved. Turn off heat. Taste and if necessary adjust seasoning.

To serve, unmould chwee kueh and top with fried chai poh, along with some oil. Add sambal on the side if you like your chwee kueh spicy.