Chwee Kueh / Steamed Rice Cakes wiith Preserved Radish 水粿


I think we are really fortunate to be living in  a food paradise, such that even for breakfast options, we can have a wide variety of choices. And this chwee kueh is one of them ! But even not as a breakfast, you can eat this on its own anytime too ! It’s one of my favorites “kueh” to speak of and looking as dainty as it is, you can never imagine I actually had to re-do this twice before realizing what went wrong with my kueh ! Deh !! That’s the time when you get exasperated and tell  yourself might as well go  and buy some since it’s available so cheaply !! 


But no no no, at least I  have  to get it right once before I can convince myself that I have done this before and move on. Otherwise, I  will be harping  on it non-stop. Hahaha ! Okie, I can move on now ! Next on the to-do list.


The surface on my first batch of kueh looks kinda mashy and runny. Initially I thought it was due to excess water that I had used to mix the batter or the water vapor on the steamer’s cover dripping onto the surface of the kueh whilst steaming or even the addition of tapioca starch that made it extra runny or that it was simply under-steamed. So making a 2nd batch, I reduced the water to  precise measurements, do away with the tapioca starch and wrap the steamer’s cover with a cloth to prevent water droplets from dripping and steamed it well. And I realized the result is still the same !! Gosh, that means there has to be more than it.


Then I started to go back to the 1st batch of kueh again. That’s when I realized the mashy-ness and runny tops is  no longer there !! So apparently, you need the kueh to set, settled down and cooled after steaming before getting the right texture. Deh ! A new discovery again !!


I always lament I do not have enough “chai por” with my chwee kueh. So this time, I made a huge batch of it to go along with the kuehs !! It will never be not enough then ! Hehehe.

Enjoy !! 


Chwee Kueh / Steamed Rice Cakes wiith Preserved Radish 水粿
Prep time
Cook time
Total time
Recipe type: Sides
Cuisine: Chinese
Serves: 4
For the Rice Cakes:
  • 150g rice flour
  • 15g wheat starch
  • ½ tsp salt
  • 2 tbsp oil
  • 400ml waterr
  • 400ml boiling water

For the Chai Por / Preserved Radish:
  • 200g chai por / preserved radish (I used the sweet kind.)
  • 125ml oil
  • 50g minced garlic
  • 100g shallots, chopped
  • 2 tbsp sugar (adjust according to individal's preference)
  • ½ tsp pepper
  • 1½ tsp dark soya sauce (add more if you prefer it to be darker)
  • 1 tsp sweet soya sauce
  • ½ tsp light soya sauce
  1. Combine the rice flour, wheat starch, salt, oil together with 400ml of water in a large mixing bowl and mix well.
  2. Add in 400ml of boiling hot water.
  3. Stir continuously and transfer the bowl over a double boiler (make sure you are using a mixing bowl that can withstand the heat!). Continue to stir well till you notice the mixture is no longer that watery and start to stick onto the walls of the bowl slightly.
  4. Grease some tarts tins with oil or baking spray and brush it all over.
  5. Pour the batter into the greased cups and steamed them on high heat for 20 minutes. Use a cloth to wrap the steamerr's cover if possible.
  6. Rinse the preserved radish a few times over running water and drained well. Squeeze out the excess water as much as possible.
  7. Heat up the oil together with the minced garlic and chopped shallots and saute till fragrant.
  8. Add in the drained preserved radish and sugar and stir well.
  9. Add in the pepper and various soya sauces and mix well. Off the heat and set aside.
  10. After the rice cakes are cooked, allow them to continue to sit in the steamer rack for another 10 minutes. Remove the rice cakes from the steamer and allow them to cool completely before removing them from the cups.
  11. Serve the rice cakes with the chai por/preserved radish.
The surface of the rice cakes might appear to be runny right after steaming, but they will go away as the rice cakes set and cooled down.


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