Chwee Kueh

Chwee Kueh is a favourite local breakfast.  It is mainly made of rice flour and the toppings is fried preserved radish.  This is a simple dish but can be quite addictive!

Ingredients:

For rice cakes – make around 13 pieces average size

200 g rice flour

20 g arrowroot flour (If you do not have arrowroot flour, you can use cornflour)

1 kg water

A big pinch of salt

15 g oil

1 litre water for steaming

Method:

	Cover	Time	Temp°C	Speed
1)  Add rice flour, arrowroot flour, water, salt and oil into TM bowl and cook	Yes	5½ mins	80	4
2)  Pour mixture into small aluminium bowls, arrange in Varoma Dish and steam	-	25 mins	V	3
3)  Cool to allow rice cakes to firm up before serving.	-	-	-	-

Ingredients:

For toppings

150 g dried preserved radish minced (salty type)

50 g garlic – peel away skin

70 g oil

2 tsp sesame seeds

½ tbsp dark soy sauce

1 tsp sugar (if using sweet preserved radish, no need to put sugar, add some soy sauce instead)

Sesame oil to taste

Method:

	Cover	Time	Temp°C	Speed
1)  Wash preserved radish by squeezing it in water and pour it over a sieve.  Do this 2 times to remove salt.  Squeeze it dry and put it in TM bowl to fry it dry.  Put it aside.	No	4 mins	V	2
2)  Put garlic in TM bowl to chop.  Scrape down.	Yes	5 secs	-	6
3)  Put dried radish back into TM bowl with the garlic.  Add oil to fry.  In between open cover to scrape down	Yes	10 mins	V	2
4)  Add sesame seeds, dark soy sauce, sugar and sesame oil and further fry.  In between open cover to scrape down	Yes	10 mins	V	2
5) Remove rice cakes from bowl and add toppings, ready to serve.