STEAM RICE CAKE /CHWEE KUEH

Steamed rice cake or Chwee kueh. Using my favorite blue pea colour again.
The tricky part in making chwee kueh is the second step, when you thicken the batter. If the consistency is too thick, the steamed cake will be hard, and mushy if it’s too thin. For my first time quite abit of sweat..on this..cos I don’t really know what I am looking for..?🤔🤭 Yet I think I manage to make.it 

Chwee Kueh
Ingredient
150g Rice Flour
12g Wheat Starch
12g Corn Flour
1 tsp Salt
1 tsp cooking Oil
200ml Room Temperature Water
500ml Boiling Hot

Method

Mix rice flour, wheat starch, corn flour and salt with 200ml of room temperature water.
Bring 500 ml of water to a boil.
Pour boiling hot water into flour mixture gradually, stirring continuously.
Add 2 tsp of cooking oil into batter and mix well till smooth.
Brush a little oil onto the mould. Pour batter into mould about 3/4 full. Steam for about 15 – 20 minutes.
Remove moulds from steamer to cool for 15 – 20 minutes before un moulding.

Topping:
Minced Meat Preserved Radish
100g mince pork
3 tbsp preserved radish
2 small onion chopped
2 tsp Light Soy Sauce
1/4 tsp Dark Soy Sauce
2 tbsp Sugar
1/2 tsp Salt
1 tbsp Pepper

Note:
Seasoning to be adjusted as per own preference taste

Rinse radish under running tap water briefly. Use your hand to squeeze out the excess water from the radish.
Method

Heat up a 3 tbsp oil in a frying pan. Add in chop shallots fry till lightly brown add in mince meat stir fry. Add in preserved radish stir fry. add seasoning stirring occasionally, cook over low heat for about 20 minutes or until cook as per own preference.
Dish up.
Tip:
Ensure hot water comes to a full boil (i.e. big bubbles appear on top of the water) before mixing it with the flour mixture. When pouring the hot water into the flour mixture, do it slowly and stir it quickly and continuously. If not, your batter will have a lumpy glue-like texture instead of a smooth paste.
To speed up the unmoulding process, I usually put the hot moulds in a tray of cold water bath for about 2 minutes. To unmould, use a butter knife brushed with a little oil to run around the inside of the mould.