Hawker Classics
Authentic Singaporean Chwee Kueh Recipe
These melt-in-your-mouth steamed rice cakes are topped with a fragrant, savory mound of slow-cooked preserved radish known as cai poh. A quintessential Singaporean breakfast staple, they are perfectly balanced by a dollop of spicy dried shrimp sambal and aromatic shallot oil.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 320 kcal
Method
Prepare the cai poh topping by soaking the minced preserved radish in water for 10 minutes to remove excess salt, then drain and squeeze dry. Heat 100ml of oil or lard in a pan and fry the minced shallots and garlic until fragrant.
Add the drained radish to the pan and cook over low heat for 20-30 minutes until the radish becomes dark and caramelized. Stir in the sugar and dark soy sauce, then set aside.
For the rice cakes, whisk the rice flour, wheat starch, corn starch, and salt with the 250ml of cold water until smooth. Slowly pour in the 300ml of boiling water while whisking constantly to slightly thicken the batter.
Prepare your chwee kueh moulds by greasing them lightly and placing them in a steamer for 5 minutes to pre-heat. Stir the batter well before pouring it into the hot moulds until nearly full.
Steam the cakes over high heat for 15-18 minutes. Remove from the steamer and let them cool for at least 10 minutes; they will firm up as they cool.
Use a small spatula or butter knife to unmould the cakes. Top generously with the warm cai poh mixture and serve with a side of sambal belacan.
Notes
Always stir the batter before pouring it into the moulds as the rice flour tends to settle at the bottom.
Pre-heating the moulds is essential to ensure the rice cakes develop a slight 'dimple' in the center for the topping to sit in.
Slow-frying the radish in plenty of oil is the secret to a fragrant, tender topping; don't rush this process.
Using a mix of sweet and salty preserved radish provides a more complex and balanced flavor profile.
