Wednesday, October 6, 2010

Chwee Kueh aka Rice Pudding

Quite happy with the texture of the rice pudding, though not as soft as the famous Tiong Bahru stall one :) at least they do not turn out hard! I twisted the filling by adding some minced pork on top of the preserved radish. They are not oily as what selling over the stall as you can see from the pics below!

Ingredient (makes 10 kuehs)
  • 180gm rice flour
  • 25gm corn flour
  • 800ml water
  • 2 tbsp oil
  • 1/2 tsp salt
  • 200gm Chai Poh (preserved radish)
  • 100gm minced pork (marinated with 1 tsp sesame oil, 1/2 tsp pepper, 1 tsp light soya sauce)
  • 6 cloves garlic, finely chopped
  • 1/2 tsp sugar
  • dash of thick dark soya sauce
  • pepper
Method (Chwee Kueh)
  • Sift rice flour & corn flour together. Stir in 300ml water. Strain mixture.
  • Bring remaining 500ml water, oil & salt to boil. Pour in the flour batter and stir well till thickens. Remove from fire. (to do over boil if the mixture will curdles)
  • Grease chwee kueh mould. Scoop mixture into each mould and place over a preheated steamer. Steam over high fire for 10mins.
  • Cool down slightly, use a knife run through the edge to remove the kueh. Serve with topping.
Method (Filling)
  • Rinse preserved radish well to remove excess salt. Drain well.
  • Heat 2 tbsp oil in pan, add garlic and preserved radish. Stir fry till fragrant.
  • Add in minced pork and mix evenly. Add in sugar, dark soya sauce & pepper to taste. Stir fry for another 5mins.
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