How to Make Singapore Chwee Kueh (Thermomix)
Last Wednesday, my associate Zona and I launched a new weekly Live Broadcast cooking series on Asian Thermomix recipes.
This was the first one off the ranks – Singapore Chwee Kueh.
As you can see from the video, my chwee kuehs were a bit less smooth and springy as I would have liked, so I’ve tweaked the recipe here for better results –
INGREDIENTS for Chwee Kueh batter-
- 150g rice flour
- 2 Tbsps tapioca flour
- 1 Tbsp wheat starch (optional)
- 700ml water
METHOD:
- Place all ingredients in bowl. Blend 5 seconds at Speed 6.
- Cook for 12 minutes at 100°C Speed 2.
- Transfer into oiled moulds, place in steamer basket.
- Steam (Varoma) for 20 minutes or until done (depends on type and size of moulds), making sure to line the steamer lid with a clean towel.
- Remove and serve with topping.
INGREDIENTS for Chwee Kueh topping –
- 4 Tbsp minced preserved radish (rinsed), pref sweet variety (per brand used in video, blue label)
- 6 cloves garlic
- 2-4 Tbsp sugar (depending on sweetness of preserved radish)
- ¼ cup vegetable oil
- 2 Tbsp dried shrimp (soaked)
- ½ Tbsp cooking caramel (optional – I didn’t use it in my video because my favourite Chwee Kueh memory from Singapore didn’t have it in theirs)
METHOD:
- Place garlic, dried shrimp (and preserved radish if not pre-minced) in bowl. Mince 2 seconds on Turbo setting.
- Add all other ingredients and cook 12 mins at 120°C Speed 1.
- Place on top of steamed rice cakes and serve. Leftover topping can be stored in fridge for 3 weeks.
