Singapore - Chwee Kueh/Kway

Chwee Kueh/Kway

Ingredients

-       1 cup rice flour

-       2 1/4 cups water

-       1 heaped tbs corn flour

-       3 tps oil

-       170g Lard [I didn't use lard]

-       half tsp salt

-       2 tsp sesame seeds

-       2 cloves garlic

-       200g chopped, preserved, salted radish

-       Pepper

-       dark soy sauce

-       1 tsp sugar

Directions

To cook rice cake * Mix two types of flour with water

-       Add salt and 1 tsp of oil, beat well

-       Stir mixture over low heat till it thickens, keep stiring to prevent lumps

-       Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins

-       Pour mixture into moulds and steam for 10-15 mins or till well cooked

-       Remove from bamboo steamer and leave to cool for 10mins before serving.

Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour.

To cook the radish

-       Toast the sesame seeds till golden brown

-       Dice the lard, wash and drain

-       Fry lard, garlic and remaining oil in a saucepan until brown

-       Discard garlic and lard

-       Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning

-       Add sesame seeds, stir well. Add pepper, soy sauce to taste

To serve

-       Remove rice cakes from moulds after 10 mins of cooling

-       Place a spoonful of cooked radish onto each rice cake

-       Serve with chilli sauce.