How to Prepare Jamie Oliver Steamed Rice Cake / Chwee Kueh

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, steamed rice cake / chwee kueh. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Steamed Rice Cake / Chwee Kueh is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Steamed Rice Cake / Chwee Kueh is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have steamed rice cake / chwee kueh using 18 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Rice Cake / Chwee Kueh:

1. Get 150 g rice flour
2. Take 15 g wheat flour
3. Prepare 15 g corn flour
4. Take 1 tbsp cooking oil
5. Take 450 ml water
6. Get 400 ml water + 1/2 tsp salt + 1/2 tsp sugar
7. Get Ingredients for topping:
8. Make ready 150 g preserved radish
9. Take 75 g sweet pickled mustard cabbage
10. Get 4 tbsp minced shallot
11. Prepare 4 tbsp minced garlic
12. Make ready 2 tbsp dried prawn, soaked and minced
13. Make ready 1/2 cup oil
14. Make ready 2 tsp light soy sauce
15. Take 1/4 tsp dark soy sauce
16. Prepare 2 tbsp sugar
17. Get 1/2 tsp white pepper
18. Get 1/2 tsp chicken powder (no MSG added)

Instructions to make Steamed Rice Cake / Chwee Kueh:

1. Mix all flour with 400 ml of water, set aside for about 10 minutes.
2. Boil 450 ml of water with salt and sugar, pour directly into flour mixture. Stir well.
3. Brush little oil onto the mould and place in steamer for awhile.
4. Pour batter into hot moulds about 3/4 full.
5. Steam at high heat for about 12 minutes.
6. Remove moulds from steamer to cool for about 10 minutes before scoop out from the mould.
7. Method for the topping: Soak persevered radish and pickled mustard in water for 15 minutes, rinse and drain well.
8. Chop radish and mustard into small pieces using a food processor.
9. Heat up 1/2 cup of oil in the pan, fry dried prawn fro about 1 minute until fragrant. Add in minced garlic and shallot.
10. Add in preserved radish and pickled mustard, mix well until the oil is absorbed, cook over low heat for about 30 minutes, stirring occasionally.
11. Mix in seasoning, mix well and allow it to cool.

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