Steamed Rice Cake (Woon Chai Koh or Chwee Kueh) is soft and slightly chewy in texture. Follow this recipe to make this Malaysian street snack. Recipe by Asian Inspiraitons.
300g rice flour
105g tapioca flour
6 tbsp cooking Oil
1½ tbsp sugar
1½ tsp salt
1.7 lt water
240g salted preserved radish (soaked in water for 10 minutes and drained)
6 shallots (peeled and sliced thinly)
½ tbsp sugar
white pepper and soy sauce to taste
1. Heat up a ½ a cup of vegetable oil in a wok and fry the shallots until they begin to colour.
2. Squeeze out any excess moisture from the preserved radish and add to the wok. Cook for about 5 minutes.
3. Add the sugar, white pepper and soy sauce. Mix well and taste to make sure the topping is well seasoned.
4. Transfer to a bowl and allow to cool.
1. Add all the ingredients together in a mixing bowl and stir well until combined.
2. Make sure there are no lumps in the flour mixture by straining through a sieve.
3. Cook the flour mixture in a pan over medium heat until it thickens. You can test if the mixture is thick enough by coating the back of a spoon and running your finger over. The mixture is thick enough if the line remains.
4. When it is ready, remove the mixture from the heat and pour into greased moulds or bowls.
5. Place the bowls into the steamer on medium heat for 20 minutes. Make sure the water is already boiling before placing the bowls into the steamer.
6. Once cooked, allow the rice cakes to cool completely before removing from the bowls.
7. Top with the radish topping and serve.
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