Chwee Kueh

One of Singapore's most popular breakfast dish.  These rice cakes are made of rice flour, tapioca starch & water and steamed in small saucers.  They are topped with diced preserved radish - I added minced beef to the radish for an extra twist - and served with chilli sauce.

Batter Ingredients (yields 21 pieces):
180 g rice flour
2 tbsp tapioca flour
250 ml water

2 tbsp sunflower or maize oil
1/2 tsp salt or to taste
450 ml water

Filling Ingredients:
1 pkt chai poh (diced preserved radish)
100 g minced beef
4 pips garlic, to be peeled and finely minced
2 tsp sugar or to taste
ground white pepper to taste
1 - 2 tsp sweet soy sauce
4 tbsp cooking oil

Method:
Add chai poh to a sieve and rinse under running water twice to get rid of the salty taste. Drain well over a bowl.  In a saucepan, heat cooking oil over medium heat.  Add minced garlic and stir-fry until slightly yellow in colour.  Add minced beef and stir-fry until it changes colour.  Then, add chai poh, sweet soy sauce and season to taste.  Cook until mixture is dry.  Leave aside to cool down completely.

In a bowl, mix rice flour, tapioca flour and 250 ml water together.  In a saucepan, add 450 ml water, salt, oil and bring to boil.  Add immediately to bowl and mix well until there are no lumps.

Prepare steamer.  Steam the chwee kueh moulds without batter for about 5 minutes. Remove from steamer and fill batter to the brim of each mould.  Steam for 10 minutes.

Leave to cool down a little before removing them from the moulds by using a toothpick.

Before serving, add a teaspoon of filling as topping and serve with chilli sauce.

Bon Appetit!