The steamed rice cake (chwee kueh literally water cake) in this recipe is made with white rice. The texture of rice pudding made with white rice is soft and slightly chewy, better than the one made using rice flour.

CHINESE VERSION: 菜脯碗仔糕/水糕 (白米版)

chwee kueh
 

Steamed Rice Pudding (Chwee Kueh) with Chai Poh (White Rice Version) | MyKitchen101en

Yields: 10 pieces

Ingredients:

Ingredients for rice pudding:

  • 150 g white rice (keep refrigerated and soak overnight)
  • 1/4 tsp fine salt
  • 60 g + 130 g plain water
  • 1/2 tbsp cooking oil
  • 300 g hot boiling water

Ingredients for chai poh condiment:

  • 3 1/2 tbsps cooking oil
  • 30 g garlic (chopped)
  • 60 g shallot (chopped)
  • 100 g chopped chai poh/preserved radish (rinsed & drained)
  • 1 1/2 tbsps fine sugar
  • 1/2 tsp dark soy sauce
  • 1/2 tsp cornstarch
  • 2 tbsps water

Ingredients for sambal:

  • 55 g shallot
  • 20 g garlic
  • 40 g red chili (seeded)
  • 10 g dried chilies (seeded, rinsed & drained)
  • 6 tbsps cooking oil
  • 1/3 tsp fine salt
  • 2 1/2 tsps fine sugar

Instructions:

1 Lightly coat moulds (Volume: 80 ml) with cooking oil, then arrange in steamer rack.

 

2 Drain soaked rice. Put soaked rice and salt into blender, add in 60 g of plain water, blend on high speed for about 3 minutes until smooth. Add in oil and 130 g of plain water, blend until well mixed.

3 Strain mixture into stainless bowl, add in hot boiling water, mix well. Bring 1/2 large pot of water to boil, turn to low heat, sit stainless bowl in hot water, cook mixture for about 1 minute, until just slightly thickened (when gel-like substance appears).

4 Transfer mixture to measuring cup. Put steamer rack with moulds on steamer, pour mixture into the moulds until 80% full.

 

5 Steam over medium heat for 12 minutes. Set aside to cool completely before unmoulding.

6 To unmould, run a plastic knife around the edge of the mould, then take out the chwee kueh.

7 Serve the Steamed Rice Pudding (Chwee Kueh) with chai poh and sambal.

Directions for condiments:

1 For chai poh: Preheat cooking oil, add in chopped garlic and shallot, cook over medium heat until fragrant. Add in chai poh, cook until fragrant. Mix together sugar, dark soy sauce, cornstarch and water, add in, cook until the sauce has thickened.

2 For sambal: Combine shallot, garlic, red chilli, dried chilli and oil in a blender, and blend until smooth. Transfer chilli paste to a non-stick pan, bring to a boil over medium heat, then reduce to medium-low heat, and cook until fragrant. Add in salt and sugar, and mix well.


chwee kueh

Steamed Rice Pudding (Chwee Kueh) With Chai Poh

The steamed rice cake (chwee kueh literally water cake) in this recipe is made with white rice. The texture of rice pudding made with white rice is soft and slightly chewy, better than the one made using rice flour.
5 from 2 votes

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Prep Time 20 mins
Cook Time 15 mins
Course Appetizer, Dessert
Cuisine Asian, Chinese
Servings 10 pieces
Calories 206 kcal

Equipment

  • 10 stainless tell mould 80-ml

Ingredients
 
 

For rice pudding:

  • 150 g white rice keep refrigerated and soak overnight
  • ¼ tsp fine salt
  • 190 g plain water 60 g + 130 g
  • ½ tbsp cooking oil
  • 300 g hot boiling water

For chai poh condiment:

  • tbsps cooking oil
  • 30 g garlic chopped
  • 60 g shallot chopped
  • 100 g chopped chai poh/preserved radish rinsed & drained
  • tbsps fine sugar
  • ½ tsp dark soy sauce
  • ½ tsp cornstarch
  • 2 tbsps water

For sambal:

  • 55 g shallot
  • 20 g garlic
  • 40 g red chili seeded
  • 10 g dried chilies seeded, rinsed & drained
  • 6 tbsps cooking oil
  • tsp fine salt
  • tsps fine sugar

Instructions
 

  • Lightly coat moulds (Volume: 80 ml) with cooking oil, then arrange in steamer rack.
  • Drain soaked rice. Put soaked rice and salt into blender, add in 60 g of plain water, blend on high speed for about 3 minutes until smooth. Add in oil and 130 g of plain water, blend until well mixed.
  • Strain mixture into stainless bowl, add in hot boiling water, mix well. Bring 1/2 large pot of water to boil, turn to low heat, sit stainless bowl in hot water, cook mixture for about 1 minute, until just slightly thickened (when gel-like substance appears).
  • Transfer mixture to measuring cup. Put steamer rack with moulds on steamer, pour mixture into the moulds until 80% full.
  • Steam over medium heat for 12 minutes. Set aside to cool completely before unmoulding.
  • To unmould, run a plastic knife around the edge of the mould, then take out the chwee kueh.
  • Serve the Steamed Rice Pudding (Chwee Kueh) with chai poh and sambal.

Directions for condiments:

  • For chai poh: Preheat cooking oil, add in chopped garlic and shallot, cook over medium heat until fragrant. Add in chai poh, cook until fragrant. Mix together sugar, dark soy sauce, cornstarch and water, add in, cook until the sauce has thickened.
  • For sambal: Combine shallot, garlic, red chilli, dried chilli and oil in a blender, and blend until smooth. Transfer chilli paste to a non-stick pan, bring to a boil over medium heat, then reduce to medium-low heat, and cook until fragrant. Add in salt and sugar, and mix well.

Video

Notes

This recipe yields 10 pieces of rice cake.
The nutritional value for reference is for 1 piece of rice cake. 

Nutrition (per serving)

Calories: 206kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 161mgPotassium: 131mgFiber: 1gSugar: 5gVitamin A: 305IUVitamin C: 10mgCalcium: 23mgIron: 0.5mg
Keyword chinese rice pudding, chwee kueh, Steamed rice cake Chinese, water cake
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