Saturday, September 4, 2010

Chwee Kuih

There was a pack of preserved radish lying in the fridge quite some time, tried to use it up but fried egg omelette with was too much, so I use some for next morning's breakfast as topping for this kuih.

350g rice flour     }
30g tapioca foour }
1tsp salt               }   (A)
2 tbsp oil             }
600ml water        }
900ml boiling water

4tbsp chopped shallot
180g chopped preserved radish ( soak for 1 hour, squeeze dry)
1 tbsp sugar
dah of pepper
4 tbsp oil
1/2 cup water

1. Topping: heat oil, fry chopped shallots till fragrant, add preserved radish and seasoningm stir well, add in water and simmer till preserved radish in soft and fairly dry.

2. Batter: Combined (A) in a bowl, mix well, pour in boiling water and stir well.

3. Pour batter into greased small cups or patty tins, arrange on a tray, steam over high heat for 10minutes, leave to cool and remove from cups, top with prepared topping.


Blessed Homemaker said...

I've not made this for a long time, yours look yummy! Thanks for the reminder.

Jennifer said...

Your a welcome Blessed Homemaker:)

HK Choo said...

Thanks for the recipe, Jennifer. I didn't know that water is added to the filling until now, shall attempt this soon.

Jennifer said...


You're Welcome! I didn't see the recipe for the filling, mine just simple fry with garlic as I prefer it that way. I have seen a few other recipes adding water but the reason doing so.