Chwee Kuih

Tried to make chwee kuih again last weekend, using Leong Yee Soo's recipe, both Kenny and I feel that the texture was too chewy, very different from the traditional ones, will not do it again.

Ingredients:
565ml water
140g rice flour
1 heaped tbsp sago flour
½ tsp salt
2 tbsp oil

oil
2 cloves garlic, lightly bashed
115g chopped, preserved, salted radish
dash of pepper

Method:
1. Mix well 225ml of the water with the two types of flour and salt in a bowl. Add the oil and mix till well combined. Set aside.
2. Bring the rest of water to boil and pour gradually into the rice mixture, stir all the time to prevent lumps forming.
3. Arrange the moulds in a steamer tray over boiling ware and steam empty moulds over moderate heat for 5 minutes.
4. Pour rice mixture into each mould and steam for 10-15min or till well cooked. Remove the rice cake from steamer and allow to cool for about 10min, before taking them out of the mould.

To cook the radish:
Add about 2 tbsp of oil into wok, and fry garlic till fragrant and light brown, add in radish and fry over low heat, add pepper and stir occasionally to prevent burning, cook radish for ½ hour.

Place a spoonful of cooked radish on top of the steam rice cake and serve.