Chwee Kueh

Tried making one of the most popular local breakfast item, turned out to be much easier than imagined. I prepared the chai por the night before, and made the kueh fresh in the morning. In 30mins time, enjoyed the nice warm chwee kueh weekend breakfast with hubby :)

Chwee Kueh
Adapted from:  http://jasnette.blogspot.sg/2005/07/chwee-kueh.html

(A) Kueh
Ingredients: (makes 10 using tart moulds)
180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt

Directions:
1. Place the two flours into a bowl and pour about 300 ml water. Mix to form a smooth batter.
2. Bring remaining (500ml) water, oil and salt to boil. Reduce to low heat. Pour in batter and stir constantly till it thickens.
3. Grease a few chwee kueh moulds. (i used tart moulds) Pour the mixture into each mould and place it on steamer. Steam over boiling water for about 10 minutes.
4. Remove from mould and spread topping over it.
5. Serve hot with radish topping.

(B) Chai Por
Adapted from: Baking & Cooking

Ingredients:
4 tbsp oil
50g garlic(chopped)
300g chai por
30g dried shrimps (minced)
3 tbsp sugar
1 tsp salt
1 tsp dark soya sauce
1 tbsp toasted white sesame

Directions:
1. Heat oil in a heavy sauce pan. Fry chai por, dried shrimp and minced garlic until fragrant. Add sugar, salt and dark soya sauce for seasoning.
2. Add toasted white sesame.
3. Serve with chwee kueh.