These round rice puddings by themselves are plain and tasteless and so you have to eat them with shredded preserved radish toppings (otherwise known as 'chye poh' in dialect) cook with vegetable oil to bring out the fragrant of rice flour. A little bit of home-made chilli will add some spice to an otherwise simple snack.
In Singapore, most Chinese Singaporeans like to start their day with chwee kueh as breakfast. Hence, it's a common sight to see well-dressed executives with one hand holding their leather brief case and the other holding an oily plastic bag with the tasty chwee kueh in it.
Delicious and cheap, the chwee kueh is normally sold in a pack of four or six. These are the normal amount enough to fill your stomach.
If you were to ask any Singaporean, the best and well-known chwee kueh is at Tiong Bahru Market, Stall "Jian Bo Shui Kueh" at Blk 83, Seng Poh Road #01-15E. With four chwee kuehs costing around $1.00, that explains the long queue at the stall ! Well, the best stuff is definitely worth waiting for!
Ingredients:
* 1 cup rice flour
* 2 cups water
* 1 heaped tbs corn flour
* 3 tps oil
* 170g Lard
* half tsp salt
* 2 tsp sesame seeds
* 2 cloves garlic
* 200g chopped, preserved, salted radish
* pepper
* soy sauce
Method:
To cook rice cake
* Mix two types of flour with water
* Add salt and 1 tsp of oil, beat well
* Stir mixture over low heat till it thickens, keep stiring to prevent lumps
* Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins
* Pour mixture into moulds and steam for 10-15 mins or till well cooked
* Remove from bamboo steamer and leave to cool for 10mins before serving.
Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour.
To cook the radish
* Toast the sesame seeds till golden brown
* Dice the lard, wash and drain
* Fry lard, garlic and remaining oil in a saucepan until brown
* Discard garlic and lard
* Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning
* Add sesame seeds, stir well. Add pepper, soy sauce to taste
To serve
* Remove rice cakes from moulds after 10 mins of cooling
* Place a spoonful of cooked radish onto each rice cake
* Serve with chilli sauce.
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