Chwee Kueh

[Batter]

• 350g sifted rice flour

• 40g sifted tapioca flour

• 20g wheat starch

• 600ml water

• 750ml boiling water

• 1tsp salt

[Topping]

• 150g chopped salted turnip

• 1tbsp minced garlic

[Seasoning]

• 3tsp light soy sauce

• 1tsp pepper

• 2tsp sugar

[Steps]

1. Batter: Blend rice flour, tapioca flour, wheat starch and salt with water until smooth.

2. Pour in boiling water, mix well and pour into greased chwee kueh cups.

3. Steam over high heat for 10mins. Remove and let cool.

4. Topping: Heat 2tbsp oil in wok. Stir fry garlic till fragrant. Add turnip along with seasoning and stir fry until fragrant. Keep warm on low heat.

5. Serve chwee kueh topped with topping.

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