Chwee Kueh (Pickled Radish Rice Cakes)

Chwee Kueh is a Hokkien word and it literally means "water cake". This is a type of rice cake eaten with with stir-fried pickled radish.

I was in the mood for light and savory treat, so chwee kueh it was.

I remember whenever my mum brought my grandma to shop at Jusco, we used to buy  chwee kuehs back after shopping. I don't see them selling chwee kuehs anymore, now you see stuffs more popular with the younger crowds such as Mister Donut, takoyaki and seaweed popiah. Kuih bahulu seems to stand the test of time though since Jusco still sells them.

I don't know where you can buy chwee kueh but it's pretty easy to make.

Left: Mui Choi, Right: Chai Po

You can get packet pickled radish ("chai po") from 99 Mart. As for the preserved mustard green ("mui choi") you can get it from the market.

Ingredients:
Kueh
250g rice flour
25g sago powder
1/4 tsp salt
1/2 tbsp cooking oil
275ml water
850ml boiling water

Filling
100g pickled radish, chopped
150g preserved mustard green
1 tbsp chopped garlic
1/4 tsp sugar
pinch of pepper 

Method:
Make the filling first. Rinse and soak the mui choi and chai po in separate bowls for about an hour.

Drain the water and chop the mui choi until fine. Mix mui choi and chai po in a bowl.

Heat up oil in a wok and fry garlic until fragrant, add in vegetables and seasoning and stir fry until fragrant. Set aside.

To make rice cakes, combine rice flour, sago powder, salt and cooking oil with water. 

In a separate pot boil water. When water is at a rapid boil, add in flour mixture. Stir until combined. Spoon batter into small bowls and steam for 10-15 minutes. Remove and leave to cool.

Serve with preserved vegetables spooned over rice cakes.

----------------------------------------------------

This kueh can be kept in the fridge. Just reheat it in the steamer before serving.

 

Add some fried garlic and garlic oil for a more aromatic experience. 

Happy cooking! xx