CHWEE KUEH (水粿) by Fiona Lau

CHWEE KUEH (水粿)
Source: adapted from Kitchen Tigress
(Recipe for 20 pieces)
Kueh
150 g rice flour
12 g wheat starch
12 g cornflour
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water
Topping
150 g chopped chai poh (菜脯; salted turnip), Twin Rabbit brand
30 g garlic, peel and chop roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar

To make kueh, thoroughly whisk rice flour, wheat starch, cornflour, salt, oil and 300 ml room temperature water. Add 400 ml boiling water. Whisk again. Cook over medium-low heat till just thick enough to coat sides of pot thinly, stirring constantly. Place pot in water-bath. Stir till half-cool.

Bring steamer to a boil. Place perforated tray in steamer. Arrange moulds, measuring 6 x 2 cm, slightly apart on tray. Fill moulds with batter to 3 mm from edge. Cover and bring steamer back to a boil. Steam 20 minutes over rapidly boiling water. Uncover. Cakes should have some water on top. If there is, steam uncovered till water evaporates, 1-2 minutes. Remove cakes from steamer.

Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh. If batter is over thickened before steaming, cakes may be set or half-set whilst piping hot.

To make topping, rinse chai poh