I only thought of making chwee kueh after 4th Uncle mentioned that he’s now making and selling chwee kueh. He wasn’t very specific in his recipe and so, I looked up the internet and found this tried-and-tested recipe by a blogger. Went to Phoon Huat and found these small chwee kueh mould. I would have just make a giant chwee kueh in a bigger plate but what’s chwee kueh if they’re not small and cute, as I’ve always remembered it.
I remember eating chwee kueh since kindergarten days. Mom would pass me a pack of chwee kueh for break when I was in Dawning Kindergarten which is just next door to our “old” house in BP. However, I remember chwee kueh in BP to have some kind of red sweet sauce which is unlike the way it’s served in Singapore.
So, this is my healthier version of chwee kueh. I understand now why the chai por is always so oily. I’ve already put quite a lot of oil (by my standard) but it’s still quite dry. But taste wise, it’s still quite tasty despite the chai por not swimming in oil. This way, you can have more chai por with the rice cake.
Had 3 pieces for breakfast this morning. Feels good especially after a tiring night tending to Rico as he’s still running a fever.
180g rice flour
25g corn flour
pinch of salt
- In a pot, combine 400ml water, oil and salt. Bring to almost boiling point
- In another bowl. combine rice flour, corn flour and remaining 400ml water. Mix well. Make sure there are no lumps
- Pour flour mixture into the hot water and mix well. Mixture will thicken
- Scoop thicken flour into chwee kueh moulds and steam for about 10-15 mins
- Cool down and remove kueh from the moulds
- Serve with pickled radish (chai por)