andrejthechef
SingaporeRiceBreakfastVeganGluten-freeDairy-free

Chwee Kueh

Chwee kueh: Singapore steamed rice cakes topped with fried preserved radish (chai poh) and chili sauce. A tender, savory hawker breakfast made with rice flour.

prep
30 min
cook
50 min
total
1 h 20 min
serves
4
level
medium
Five steamed white rice cakes on a plate, each topped with golden minced preserved radish, with a spoonful of red chili sauce

Chwee kueh, meaning water cake in Teochew, is a Singapore hawker breakfast. A thin rice flour batter is steamed in small cups until it sets into soft, slightly jiggly rounds, then topped with minced preserved radish (chai poh) fried in oil with garlic until fragrant, and served with chili sauce. The cakes are mild, so the topping and chili do the seasoning.

The batter is the delicate part. It is cooked briefly on the stove before steaming, which keeps the flour from settling and gives a smooth, even texture. Steam over steady heat and let the cakes cool for a few minutes before you unmold them, because they firm up as they rest. Fry the radish slowly, until it is dry and golden, so it is crisp rather than soggy.

Chwee Kueh is one of the best breakfasts from around the world.

method

  1. Whisk the rice flour, tapioca starch and salt with the 300 ml of cold water until there are no lumps. Pour in the 450 ml of boiling water while whisking constantly. Pour it back into a pot and cook over low heat for 2 to 3 minutes, stirring, until the batter just starts to thicken slightly, like thin cream. Stir in 1 tablespoon of oil.

  2. Bring water to a boil in a steamer. Lightly oil about 12 small cups or ramekins (60 ml each) and set them in the steamer. Stir the batter well and fill each cup about three-quarters full.

  3. Cover the steamer (wrap the lid in a towel to catch drips) and steam over high heat for 15 to 18 minutes, until the cakes are set and translucent at the edges. Take the cups out and let them cool for 10 minutes. The cakes will firm up as they cool.

  4. While the cakes steam, make the topping. Heat 4 tablespoons of oil in a skillet over medium-low heat. Add the minced radish and half the garlic and fry for 10 to 12 minutes, stirring often, until dry, golden and fragrant. Stir in 1 teaspoon of the sugar and the white pepper.

  5. For the chili sauce, blend the chilies with the remaining garlic into a coarse paste. Cook in 1 tablespoon of oil for 5 minutes with the remaining sugar and a pinch of salt, until the raw smell is gone and the oil separates. Stir in the lime juice.

  6. Run a small knife or spoon around the edge of each cup and flip the cakes out, or serve them in the cups. Top each with a spoonful of the fried radish and serve with the chili sauce.

chef's tips

  • Rinse the preserved radish, then squeeze out the excess salt and moisture. Taste it first, since some brands are very salty.
  • The batter settles as it sits, so stir it between filling each cup. Fill cups all at once so the cakes cook evenly.
  • Many hawkers add dried shrimp to the topping and the chili. It adds savory depth, but it is not vegan.
  • The cakes keep covered in the fridge for 2 days. Resteam for 3 minutes before serving.