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


  1. Place all ingredients in bowl. Blend 5 seconds at Speed 6.
  2. Cook for 12 minutes at 100°C Speed 2.
  3. Transfer into oiled moulds, place in steamer basket.
  4. 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.
  5. 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)


  1. Place garlic, dried shrimp (and preserved radish if not pre-minced) in bowl. Mince 2 seconds on Turbo setting.
  2. Add all other ingredients and cook 12 mins at 120°C Speed 1.
  3. Place on top of steamed rice cakes and serve. Leftover topping can be stored in fridge for 3 weeks.
Chwee Kueh at Tang’s Dept Store basement in Singapore

Chwee Kueh at Tang’s Dept Store basement in Singapore

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