Chwee Kueh 水粿

• 1/2 cup water Chai Po, preserved radish - soak in, for 15 minutes, rinse and drain well
• 3 garlic crushed
• 1 teaspoon light soy sauce
• 3 teaspoons sugar or add to taste
• 1/2 tablespoon dark soy sauce
• 1/4 teaspoon chicken powder, NO MSG ADDED
• 1/2 tablespoon toasted sesame seed
• 3 tablespoons canola oil
• 4 tablespoons water
• 1 cup rice flour
• 1 1/2 tablespoons tapioca flour about 2 tbsp
• 1 3/8 tablespoons corn flour
• 1 tablespoon canola oil
• 1 11/16 cups water
• 1 7/8 cups water
• 1/2 teaspoon salt

1. Heat up oil and saute garlic till fragrant. Add toasted sesame seed and chai po, fry for 2 minutes with a dash of pepper and add all the seasoning into it. Lower heat and cook chai po for another 5 minutes or until fragrant.
2. Mix flour ingredients with 400ml and set aside for 15 minutes.
3. Boil 450ml + 1/2 tsp and pour straight into the flour ingredients, stir well.
4. Grease kueh mould with oil and place in steamer for awhile.
5. Stir well the flour liquid evenly and pour into hot moulds and steam at high heat for 12 minutes.
6. Let the Chwee Kueh to cool down and scoop out from the mould with a small palette knife.
7. When serve, top chwee kueh with chai po and chilli sauce (I used sambal chilli sauce).

water, garlic, soy sauce, sugar, soy sauce, chicken powder, canola oil, water, rice flour, tapioca flour, corn flour, canola oil, water, water, salt

Taken from www.yummly.com/recipe/Chwee-Kueh--1651676 (may not work)