Chwee Kueh

100 grams of salted preserved radish (

150 grams rice flour

1 tablespoon of wheat starch ( not in picture and optional
5 tablespoon of oil (
160 ml/grams of cold water
500 ml/grams of hot water (
pinches of salt

100 grams of sweet preserved radish (

1/2 tablespoons of dark soya sauce
Adequate cooking oil for stir frying
2 tablespoons of sugar
50 grams of chopped garlic (

STEPS OF PREPARATION
Lightly greased 12-15 cupcake size baking tin or aluminium pie cups

Have a steamer ready with adequate hot water for steaming 15-20 minutes and pre-steam the
cupcake tins.

In a big mixing bowl, add the 160 ml cold water, rice flour, wheat starch and stir well. Add in 5
tablespoon of cooking oil and pinches of salt, stir well. Add in the 500 ml of hot water and stir
well.

Fill the flour mixture to the pre-steamed cupcakes tins with about 90% full. Steam in the
steamer under medium to high heat for 15-20 minutes or when the cake is set. Once done, let it
cool completely before using a toothpick or something sharp to take out the cake from the tins.
Set aside.

While the cake is cooling, in a big frying pan, put some cooking oil and stir fry the minced garlics
and preserved radish together. Add additional oil if not adequate. Use medium to low heat to stir
fry the preserved radish as high heat will cause the preserved radish to jump up and down and
touching it can be messy. Patience is needed in this step. Stir fry until the radish is brownish and
fragrance of preserved radish start to permeates the house. Add in the dark soya sauce and
sugar, stir fry for another 1 minute until well mixed and sugar dissolves.