Chwee Kueh (Steamed Rice Cakes with Chai Poh) | Don Signature Crab - Singapore Food Guide
Singapore-style Chwee Kueh — soft steamed rice cakes made from rice and tapioca flours, topped with savoury chai poh (preserved radish) for a comforting kopitia
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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)
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