Chwee Kueh 水粿 Water Rice Cakes
Ingredients
- Chwee Kueh (Water Rice Cake)
- 1 ¼ cup (150 g) rice flour
- 2 tbsp (12 g) wheat flour
- 2 tbsp (12 g) corn flour
- 1 tsp salt
- 400 ml room temperature water
- 400 ml boiling water
- Chai Poh (Preserved Radish)
- 1 packet (approx. 150 - 200 g) preserved radish
- 4 cloves garlic – minced
- 1 – 2 shallots – minced
- 1 tbsp dried shrimp – soaked and minced
- 2 tbsp toasted white sesame seeds
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 5 tbsp sugar
- ½ cup vegetable oil
- White pepper to taste
Details
- Servings: 20
- Dish: main course
Cuisine
- south east asian
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