Toppings
150gm Chai poh (preserved sweet turnips)
10 chopped garlics
1/2tsp dark soy sauce
1tbsp sugar
3 tbsp cooking oil
Wash and rinse chai poh in a sieve to remove excess water.
Heat up a pan, add in 3 tbsp cooking oil. Add garlics and fry till fragrant. Add chai poh, sugar and dark soy sauce. Ensure there are sufficient oil to cover over the chai poh.
Fry chai poh till fragrant over low heat.
Set aside to cool.
Chwee Kueh ingredients
150gm rice flour
10gm wheat starch
10gm corn flour
10gm tapioca flour
1/2tsp salt
1tbsp oil
400ml water
230ml boiling water
Method
Mix all dried ingredients with 400ml room temperature water.
stir well.
Add in 230ml boiling water into the flour mixture and stir well.
Grease chwee kueh mould with oil
In a steamer pot, place chwee kueh mould and steam for 3mins.
Stir well flour mixture and pour mixture into mould and cover.
Steam over high heat for about 15mins.
Allow the cooked chwee kueh to cool a little before unmould.
Top with chai poh before serving.
Enjoy.