Chwee kueh (water cake)
Makes 12
Chwee kueh
150g rice flour
10g plain flour
150ml cold water
75ml vegetable oil
500ml (2 cups) hot water
pinch of salt
Topping
100g sweet preserved radish
50g salted preserved radish
¼ cup (60ml) cooking oil
4 garlic cloves, minced
2 tbsp sugar
1 tbsp dark soy
chilli sambal, to serve
To make the chwee kueh, whisk the flours together In a medium-sized bowl along with the cold water. Add salt and vegetable oil and whisk to combine.
Add the hot water and whisk thoroughly to form a thin batter.
Oil a 6-hole muffin tin or small ramekins, then divide the batter equally amongst each hole. Steam in batches for 25–30 minutes or until just set. Allow to cool completely before sliding out of the tin
To make the topping, rinse the sweet and salted radish under cold water until it runs clear. Drain thoroughly, first using a sieve, then pat dry with paper towel. Finely chop.
Heat the cooking oil in a frying pan or wok over medium-low heat and fry the radish and garlic for 10-15 minutes until the radish dries out and the colour deepens.
Season with sugar and soy, then serve about ½ tbsp on each chwee kueh, with sambal on the side.
