Steamed Rice Cake/ Chwee Kueh

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Steamed Rice Cake/ Chwee Kueh
By @foodpassionical

Prep time: 20 minutes
Cook time: 40 minutes
8 pieces (muffin cup size)

Rice cake ingredients:
125g rice flour
10g tapioca starch
10g wheat starch
1/4 tsp salt
200 ml room temperature water
300ml boiling water
1/2 tbsp oil

Toppings:
150g salty preserved turnip, rinsed
1 tbsp vegetarian dried sambal shrimp
3 cloves garlic, minced
3 shallots, sliced
1/2 tbsp sugar
1 tbsp soy sauce
1/4 tsp dark soy sauce
2 tbsp oil for cooking

Method-
Steam chwee kueh:
1.) Brush a thin layer of oil into the mold, steam the empty cups before use.

2.) In a mixing bowl mix together rice flour, tapioca starch, wheat starch, salt, oil and 200ml room temperature water. Mix well till no more lumps.

2.) Then slowly add in 300ml boiling water, to the rice flour mixture. Keep stirring quickly to prevent lumps. Mix well combine.

3.) Pour the batter into the mold until 3/4 full.
Cover and steam for 15-20 minutes with medium high heat. Then remove the lid and continue to steam another 2 minutes. Let it cool completely before unmolding.

Make toppings:
1.) Heat 2 tbsp oil, sauté the garlics and onions till fragrant. Add in the preserved turnip, vegetarian sambal shrimp, sugar, soy sauce and dark soy sauce. Stir fry for 4-5 minutes.

2.) Serve the chwee kueh with preserved turnip and drizzle with sambal sauce. Enjoy

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