Chwee Kueh (Steamed Rice Cakes with Chai Poh) | Don Signature Crab - Singapore Food Guide

Ingredients

• 200 g rice flour (white rice flour)
• 50 g tapioca starch (or tapioca flour)
• 700 ml water
• 1/2 tsp fine salt (for batter)
• 1 tbsp vegetable oil (for batter)
• 200 g chai poh (preserved radish), rinsed and finely chopped
• 3 tbsp vegetable oil (for frying chai poh)
• 3 cloves garlic, finely minced
• 1 small shallot, finely sliced (optional for extra aroma)
• 1 tbsp light soy sauce
• 1/2 tsp sugar (or to taste)
• 1/2 tsp sesame oil
• chilli sauce or sambal to serve (store-bought or homemade)
• cucumber slices and chopped spring onion for garnish
• neutral oil or melted lard to grease moulds (approx. 1–2 tbsp)
• optional: 1 pandan leaf tied (steeped in steaming water for extra aroma)