Chwee Kueh

[Chye Poh]

• 150g preserved sweet turnip

• 1/2 cup oil

• 30g minced garlic

• 60g minced shallot

• 2tbsp sugar

• 1/2tsp pepper

• 1/2tbsp dark soy sauce

[Ingredients]

• 150g rice flour

• 20g wheat flour

• 1tsp salt

• 2tbsp oil

• 400ml water

• 400ml boiling water

[Steps]

1. Rinse chye poh at least twice, set aside.

2. In a heated nonstick frying pan, add in oil. Followed by garlic and shallot, stir fry on low heat till shallots turned translucent.

3. Add in chye poh and stir well. Followed by pepper, sugar and soy sauce, mix well. Cook for another 5mins, stirring, and set aside.

4. Place chwee kueh mould cups in a steamer and heat up.

5. In a large heatproof bowl, add in rice flour, wheat flour, salt and water. Whisk well.

6. Followed by oil, whisk well, and lastly whisk in boiling water.

7. Place bowl over a pan of simmering water and continue to whisk till mixture thickens.

8. Pour batter into heated cups and steam for 20mins. Allow to cool in its cup for 10mins to set.

9. Unmould kueh and serve with prepared chye poh.

Adapted from The Meat Men