Chwee Kueh

🔥 Prep

• Measure out 200 g of rice flour and 50 g of wheat starch into a mixing bowl.
• Measure out 500 ml of water and set aside.
• Rinse 100 g of preserved radish under running water, then drain and finely chop it.
• Peel and mince 3 cloves of garlic.
• Have 3 tbsp of oil and 2 tbsp of sambal ready.

🔥 Cook

• 1. Whisk together the 200 g rice flour, 50 g wheat starch, and 500 ml water until smooth; let the batter rest for 10 minutes.
• 2. Heat a wok or pan over medium heat and add 1 tbsp of the oil; then sauté the minced garlic for 30 seconds until fragrant.
• 3. Add the chopped preserved radish and stir‑fry for 2 minutes, then stir in the 2 tbsp of sambal and cook for another 1 minute; remove from heat and set aside.
• 4. Prepare a steamer and bring water to a boil; lightly grease a small round mold or silicone cup with the remaining 2 tbsp of oil.
• 5. Pour the rested batter into each mold, filling about ¾ full, and place them in the steamer.
• 6. Steam the cakes over high heat for 15 minutes or until a toothpick inserted comes out clean.
• 7. Remove the steamed chwee kueh from the molds and let them cool slightly.
• 8. Top each cake with a spoonful of the prepared preserved radish mixture before serving.

🔥 Serve

• Arrange the chwee kueh on a plate, garnish with extra sambal if desired, and serve warm.
• Pair with a side of sliced cucumber or a light soybean soup for contrast.