Cherry & Dennis Helper Habitat
Singapore Chwee Kueh with Preserved Radish
新加坡菜脯水粿
Recipe overview
Soft steamed rice cakes are topped with slowly fried preserved radish for a savoury-sweet Singapore breakfast.
01
Ingredients
Main ingredients
- 200 g rice flour
- 30 g tapioca starch
- 500 ml boiling water
- 250 ml room-temperature water
- 180 g sweet preserved radish
- 3 cloves garlic
Mould and frying oil
- 3 tbsp vegetable oil
Preserved-radish seasoning
- 1 tsp sugar
- 1 tsp dark soy sauce
02
Tools
- mixing bowl
- whisk
- small chwee-kueh moulds
- steamer
- frying pan
03
Steps
Step 1
1. Rinse the preserved radish briefly
Rinse the preserved radish briefly, squeeze dry, and chop finely.
Step 2
2. Whisk the rice flour and tapioca starch with room-temperature water until smooth
Whisk the rice flour and tapioca starch with room-temperature water until smooth.
Step 3
3. Slowly pour in the boiling water while whisking to form a smooth thin batter
Slowly pour in the boiling water while whisking to form a smooth thin batter.
Step 4
4. Rest the batter for 10 minutes
Rest the batter for 10 minutes, whisking every few minutes to prevent settling.
Step 5
5. Bring the steamer to a full boil
Bring the steamer to a full boil, oil the moulds lightly, and preheat them for 3 minutes.
Step 6
6. Whisk the batter again and fill each hot mould about four-fifths full
Whisk the batter again and fill each hot mould about four-fifths full.
Step 7
7. Steam over high heat for 18 to 20 minutes without opening the lid
Steam over high heat for 18 to 20 minutes without opening the lid.
Step 8
8. Turn off the heat
Turn off the heat, wait 2 minutes, then uncover; the centres should be set with shallow dimples.
Step 9
9. Heat oil in a frying pan and cook the garlic for 1 minute over medium-low heat
Heat oil in a frying pan and cook the garlic for 1 minute over medium-low heat.
Step 10
10. Add the preserved radish and fry for 8 to 10 minutes until dry and fragrant
Add the preserved radish and fry for 8 to 10 minutes until dry and fragrant.
Step 11
11. Add the sugar and dark soy sauce and fry for 2 minutes until evenly coloured
Add the sugar and dark soy sauce and fry for 2 minutes until evenly coloured.
Step 12
12. Cool the rice cakes for 5 minutes
Cool the rice cakes for 5 minutes, unmould, top with cooked radish, and serve warm.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
