Chwee Kueh

水粿 Chwee Kueh
(courtesy of Istinna Lim's aunt)

1. Rice Flour - 570g
2. 澄面粉 Wheat Flour (Tim Sum Flour) - 2tbsp
3. Cold Water - 450ml

Add cold water to flour and stir thoroughly

4. Boiling Water - 2100ml
5. Salt - 2tsp
6. Oil - 1tbsp

Add hot water, salt, oil and stir thoroughly
Pour into moulds and steam for 15min.
Set aside to cool before testing texture (add flour/water where necessary)

7. 1.5 bowls cooking oil
8. 6pc onions & 4pc garlic - finely chopped
9. 300g finely chopped chai bou (preserved radish) - wash (reduce saltiness)
10. 2 tsp salt (optional)
11. 2 tsp sugar
12. white sesame seed - lightly roasted

Fry item 8-12 (in order) in hot oil til fragrant.
Spread fried chai bou on top of rice cake and serve