Chwee Kueh is one of my top local favourite snacks and it is actually steamed rice pudding eaten with chopped turnips. I came across this recipe in a local kueh recipe book. It looked easy so I decided to try it but it wasn't so easy after all. My chwee kueh turned out to be hard, sticky and spongy. Maybe I suggest adding a little more water, using wheat starch and a little less rice flour. Or not to exceed 10 min of steaming. Maybe some veteran who sees my blog can give me a tip or two.
350g rice flour sifted
40g tapioca flour sifted
20g wheat starch (I didnt have wheat starch so I used corn starch)
750ml boiling water
150g chopped salted turnip (chai por)
1 tbsp minced garlic
3 tsp light soy sauce
1 tsp pepper
2 tsp sugar
Blend rice flour, tapioca flour, wheat starch and salt with water and mix well till smooth.
Pour boiling water into it and mix well.
Grease small baking cups with oil thoroughly.
Pour mixture into cups and steam at high heat for 10min.
Remove and let cool.
Fry garlic with 2 tbsp of hot oil.
Stir till fragrant. Add chopped turnip and add seasoning. Fry till fragrant. Keep warm on low heat.
Serve chwee kueh with turnip topping.