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 10-20 minutes depending on type and size of moulds.
  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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