Chwee Kueh (水粿)
Rabu, 20 Desember 2017
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There're several types of steamed cakes made amongst rice flour. If yous desire to larn how to build these traditional delicacies, chwee kueh would hold out a skillful start. It doesn't accept long in addition to the ingredients are cheap.
Chwee kueh batter is made amongst rice flour. But that solitary would build a rather difficult kueh. To soften it, but about starch is added. Some people purpose tapioca flour. I prefer a mix of cornflour in addition to wheat starch.
The amount of H2O inwards the batter is crucial to the success of chwee kueh. If the ratio of H2O to flour/starch is wrong, the steamed cakes volition hold out every bit good difficult or every bit good soft.
After the batter is made, it's thickened on the stove. Observe the batter closely. Once it's thick plenty to coat the sides of the pot thinly, position the pot inwards a water-bath to destination the cooking.
The thickened batter's consistency has to hold out but right. Otherwise, the kuehs' firmness won't hold out but correct later on steaming.
Chwee kueh should receive got a slight depression inwards the midpoint later on it's steamed. That's the classic hallmark of chwee kueh. In fact, it's the H2O collected inwards the depression that gives chwee kueh its name, which agency "water cake".
Where does the H2O come upward from? The batter which, if it's thin, releases H2O when it's heated, creating a depression inwards the process. Thick batter doesn't create that because the H2O can't suspension away from the starch.
If the steamed cake doesn't receive got a depression in addition to is level, that agency it isn't every bit soft every bit it should be. How to salve it? Eat it when it's freshly steamed in addition to hot. A soft cake, OTOH, needs to cool downwards in addition to work solid upward first.
To build a skillful topping, yous must avoid overcooking the chai poh. It becomes chewy in addition to tough if it's heated for every bit good long, in addition to it'll stick to your teeth.
How create yous say when the chai poh is done? Just mix it amongst a wee flake of night soya sauce for colour, hence minor fry it amongst but about minced garlic. It's done when the garlic is nicely golden brown.
What sort of chai poh should yous use? Salted, non sweet. The latter isn't actually sweetness but is but form of tasteless because it's been washed, excessively, to acquire rid of the salt.
Not every salted type is good. The bad ones (like Pagoda brand) are mushy, receive got none of the fragrance of chai poh, in addition to gustatory modality exclusively of salt. Chwee kueh is overnice exclusively when the topping is crunchy in addition to fragrant.
Between orh kueh, chai tow kway, lor bak gou in addition to chwee kueh, orh kueh is the easiest because it's quite forgiving. Orh kueh is overnice whether it's a flake harder or softer.
Chwee kueh is OK too. If yous acquire it right, yous swallow it every bit chwee kueh. If it's hard, yous tin function far into chai tow kway.
How to build chwee kueh (水粿)
Step-by-step guide
Rice flour batter is steamed to build trivial kuehs that are soft but non mushy. Chai poh is fried to build a fragrant topping. Magic happens when kuehs in addition to topping are combined.
INGREDIENTS
(For xx pieces)
Kueh
- 150 g rice flour
- 12 g wheat starch
- 12 g cornflour
- ½ tsp salt
- 2 tsp oil
- 300 ml room temperature water
- 400 ml boiling water
- 150 g chopped chai poh (菜脯, salted turnip), Twin Rabbit brand
- 30 g garlic, pare in addition to chop roughly
- ¼ tsp night soya sauce
- 120 ml vegetable oil
- 2 tbsp carbohydrate
- To build kueh, thoroughly whisk rice flour, wheat starch, cornflour, salt, fossil oil in addition to 300 ml room temperature water. Add 400 ml boiling water. Whisk again. Cook over medium-low rut till but thick plenty to coat sides of pot thinly, stirring constantly. Place pot inwards water-bath. Stir till half-cool.
- Bring steamer to a boil. Place perforated tray inwards steamer. Arrange moulds, criterion vi x ii cm, slightly apart on tray. Fill moulds amongst batter to three mm from edge. Cover in addition to choose steamer dorsum to a boil. Steam xx minutes over chop-chop boiling water. Uncover. Cakes should receive got but about H2O on top. If at that spot is, steam uncovered till H2O evaporates, 1-2 minutes. Remove cakes from steamer.
- Cakes should hold out mushy but later on steaming. Leave to cool downwards in addition to set. Resteam but earlier serving if yous prefer hot/warm chwee kueh. If batter is overthickened earlier steaming, cakes may hold out fix or half-set whilst pipage hot.
- To build topping, rinse chai poh twice. Drain inwards sieve, pressing to withdraw excess water. Transfer to mixing bowl. Add garlic in addition to night soya sauce. Mix thoroughly. Heat wok till hot. Place chai poh mixture inwards wok. Add plenty fossil oil to almost embrace mixture, most 120 ml. Fry over medium-high rut till garlic is golden brown. Reduce rut to low. Add carbohydrate in addition to stir till dissolved. Turn off heat. Taste in addition to if necessary accommodate seasoning.
- To serve, unmould chwee kueh in addition to exceed amongst fried chai poh, along amongst but about oil. Add sambal on the side if yous similar your chwee kueh spicy.
