Chwee Kueh - Water Cake With Preserved Radish

Method9 steps

1. 1

   Step 1: Choose steaming or microwaving. Grease metal cups if steaming in metal; use microwave-safe silicone cups or glass/ceramic ramekins for microwaving. Greasing may be skipped for silicone cups.

   Uses Oil for greasing metal cake cups (optional, quantity unspecified)

2. 2

   Step 2: In a mixing bowl, stir/whisk together rice flour, wheat starch (1 tablespoon), and cold water. Then add salt (1/8 teaspoon) and vegetable oil (5 tablespoon) and mix well. Finally, add hot water and mix into a thin homogenous batter, then pour into muffin cups.

   Uses 150 gram (0.33 lb) rice flour · 1 tablespoon wheat starch · 150 ml (10 tablespoon) cold water · 1/8 teaspoon salt · 5 tablespoon vegetable oil · 500 ml (2 cup) hot water

3. 3

   Step 3: Steamer option only: prepare a steamer over medium-high heat. Once water boils and steam is visible, steam standard muffin-sized cakes for about 25–30 minutes until set. If choosing this route, skip step 4. Smaller traditional tins need a different time; check for a set cake.

   Steam Cakes · 30 minUses thin water-cake batter in chosen cups · Water for steamer (optional route, quantity unspecified; outside cake cups)

4. 4

   Step 4: Microwave option only: skip step 3 and cook in microwave-safe cups or ramekins for about 1.5–2 minutes, checking for a fully set cake and continuing as needed for the vessel and microwave. Do not put metal cups in the microwave.

   Microwave cake: check until set · 2 minUses thin water-cake batter in microwave-safe cups

5. 5

   Step 5: Remove the cakes from the chosen appliance and let them cool completely before unmoulding. Prepare the topping while they cool.

   Uses steamed cakes if choosing steamer · microwaved cakes if choosing microwave

6. 6

   Step 6: Wash the preserved radish until water runs clear. Drain and then dry completely with a kitchen towel, and chop into tiny pieces.

   Uses 100 gram (0.22 lb.) sweet preserved radish · 100 gram (0.22 lb.) salted preserved radish · Water for rinsing preserved radishes (quantity unspecified, discarded)

7. 7

   Step 7: Heat the vegetable oil (4 tablespoon) in a frying pan over medium heat, fry garlic (1 head) and preserved radish until fragrant and the color turns darker. Be patient, since this should take about 15 minutes of gentle frying.

   Gently fry radish and garlic topping · 15 minUses rinsed, dried and finely chopped sweet/salted radishes · 4 tablespoon vegetable oil · 1 head garlic, minced (source approximately 50 g)

8. 8

   Step 8: Add dark soy sauce (1 tablespoon) and sugar (2 tablespoon). Mix and cook until sugar has completely dissolved. Set aside.

   Uses gently fried preserved-radish and garlic topping · 1 tablespoon dark soy sauce · 2 tablespoon sugar

9. 9

   Step 9: Serve the chwee kueh (water cake) with preserved radish topping.

   Uses cooled unmoulded water cakes from chosen route · finished sweet-soy preserved-radish topping