Chwee Kueh

(Recipe 1)
Ingredients:

180g rice flour, sifted
25g cornflour, sifted
800ml water
2 tbsp oil
½ tsp salt

Method
1. Place the two flours into a bowl and pour in 300ml water. Mix to from a smooth batter. Strain.

2. Bring remaining water, oil and salt to boil. Pour in the batter and stir well till it thickens.

3. Grease a few ‘chwee kueh’ moulds. Pour the mixture into each mould and place on a steamer. Steam over rapidly boiling water for about 10 minutes.

4. Remove from mould and spread some of the prepared topping over it.


Radish toppingIngredients:

250g chopped preserved radish (chai poh)
1 tbsp oil
some ginger chopped
1 tbsp sugar
1 tsp ground pepper
3 tbsp dark soya sauce
11/2 tsp sesame oil

Method:

1. Soak the preserved radish for 10 minutes. Rinse and drain well.

2. Heat oil and sauté the ginger till golden brown.

3. Add the remaining ingredients and stir fry till dry.


(Recipe 2)
Ingredients makes 20 pcs :

150 g rice flour
12 g cornflour
12 g wheat starch (which i replaced with tapioca starch)
1/2 tsp salt
2 tsp oil
300 ml of room temperature water
400 ml of boiling water

To make the kuey :
Thoroughly whisk the flour together with salt, oil and 300ml room temp water, till combine. Pour in 400 ml of boiling water, and whisk again. Cook over medium-low heat till just thick enough to coat sides of the pot thinly, stirring constantly. Place pot in water-bath, stir till half-cool.

Bring steamer to a boil. Place perforated tray in steamer. Arrange the chwee kueys, slightly apart on tray. Fill moulds with batter. Cover and bring steamer to a boil. Steam about 20 minutes over rapidly boiling water. Uncover, if the kueys should have some water on top; steam till water evaporates about 1-2 minutes. Remove kueys from steamer.

Kuey should be mushy just after steaming. Leave to cool down and set. Serve with the cai poh toppings and sambal chilli if desires.

Toppings 

150 g preserved radish (taste to see if it is too salty, if yes, rinse a few rounds)
1/4 tsp dark soya sauce (if you like darker, add somemore)
120 ml oil
2 tbsp sugar (i have omitted as my cai poh wasn't too salty)