- 400 ml oil
- 200 g of sliced shallots
- ¼ tsp sugar
- Pinch of salt
- 280 ml shallot oil
- 20 g tee poh (dried flat fish)
- 35 g dried prawn, soaked and finely chopped
- 100 g shallots, finely minced
- 40 g garlic cloves, finely minced
- 300 g sweet chai poh (preserved sweet radish)
- ½ tsp salt
- 1 tsp dark soya sauce
- 2 tbsps cooking oil
- 250 g rice flour
- 15 g wheat starch
- 15 g tapioca starch
- ½ tsp salt
- ½ tsp sugar
- 400 ml room temperature water
- 600 ml boiling water
- 1 tbsp shallot oil
Heat the oil over medium heat.
Add sliced shallots and reduce the heat to low. Cook for 15 mins until the shallots are a light shade of gold. Turn off the heat and let the shallots cook in residual heat until golden-brown.
Use a sieve to strain the fried shallots.
Reserve the shallot oil for later use.
Sprinkle sugar and salt over the fried shallots. Allow to cool and store in airtight containers in the fridge.
Heat one-third of the oil. Over medium-low heat, fry the tee poh until crispy. Remove the tee poh and set aside.
Add the dried prawn and fry for 1 min until fragrant.
Add half of the remaining shallot oil.
Allow the oil to heat up. Add the shallots and fry for 3 mins.
Add the garlic and fry for 30 secs.
Add the remaining oil. When the oil begins to bubble gently, add the chai poh and fry for 10 mins.
Add the salt and dark soya sauce.
Crush the tee poh finely and add it to the chai poh mixture. Stir well and turn off the heat.
Bring the water in the steamer to a rolling boil.
Grease the insides of the moulds with cooking oil.
Place the moulds, as many as will fit in one layer, into the steamer. Cover and keep them heated, with the water in a rolling boil, while you prepare the batter.
In a bowl, add the rice flour, wheat starch, tapioca starch, salt and sugar. Mix well.
Add 400 ml of room temperature water and stir until the mixture is smooth.
Gradually add the boiling water while stirring continuously until the batter is thick and smooth.
Add the shallot oil and stir well.
Open the steamer and fill each mould three quarters of the way up. Steam for 15 mins.
Turn off the heat and allow to cool for 10 mins before serving.
Before making the next batch of chwee kueh using the remaining batter, stir the batter well before pouring into the moulds. Also, ensure there is sufficient water in the steamer.
Spoon chai poh over chwee kueh before serving.
TIP Keep leftover chwee kueh in the fridge and steam them to reheat. The remaining chai poh topping can be kept in an airtight jar and stored in the fridge for at least a month. The topping can also go with other dishes such as instant noodles or grilled or steamed brinjal.
Text: Straits Times
Photo: Hedy Khoo