Chwee Kueh 水粿 Recipe

Name: Chwee Kueh 水粿
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water Chai Po, preserved radish - soak in, for 15 minutes, rinse and drain well; 3 garlic crushed; 1 teaspoon light soy sauce; 3 teaspoons sugar or add to taste; 1/2 tablespoon dark soy sauce; 1/4 teaspoon chicken powder, NO MSG ADDED; 1/2 tablespoon toasted sesame seed; 3 tablespoons canola oil; 4 tablespoons water; 1 cup rice flour; 1 1/2 tablespoons tapioca flour about 2 tbsp; 1 3/8 tablespoons corn flour; 1 tablespoon canola oil; 1 11/16 cups water; 1 7/8 cups water; 1/2 teaspoon salt

Servings: persons

1/2 cup water Chai Po, preserved radish - soak in, for 15 minutes, rinse and drain well
3 garlic crushed
1 teaspoon light soy sauce
3 teaspoons sugar or add to taste
1/2 tablespoon dark soy sauce
1/4 teaspoon chicken powder, NO MSG ADDED
1/2 tablespoon toasted sesame seed
3 tablespoons canola oil
4 tablespoons water
1 cup rice flour
1 1/2 tablespoons tapioca flour about 2 tbsp
1 3/8 tablespoons corn flour
1 tablespoon canola oil
1 11/16 cups water
1 7/8 cups water
1/2 teaspoon salt

1
Heat up oil and saute garlic till fragrant. Add toasted sesame seed and chai po, fry for 2 minutes with a dash of pepper and add all the seasoning into it. Lower heat and cook chai po for another 5 minutes or until fragrant.
2
Mix flour ingredients with 400ml and set aside for 15 minutes.
3
Boil 450ml + 1/2 tsp and pour straight into the flour ingredients, stir well.
4
Grease kueh mould with oil and place in steamer for awhile.
5
Stir well the flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
6
Let the Chwee Kueh to cool down and scoop out from the mould with a small palette knife.
7
When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup water Chai Po, preserved radish - soak in, for 15 minutes, rinse and drain well, 3 garlic crushed, 1 teaspoon light soy sauce, 3 teaspoons sugar or add to taste, and more.

Yes, Chwee Kueh 水粿 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chwee Kueh 水粿

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions