This is a very sought after breakfast for Singaporeans and still is today. The stall in Tiong Bahru in Singapore sells the best Chwee Kueh.
Mix Ingredients A well
Add Ingredients B, stir and mix well and pour into individual moulds
Steam on high heat for 15 mins
Cool steamed chwee kueh thoroughly before removing from moulds - the trick is to sit the moulds on a bed of ice
Chai Poh toppings
In a wok fry garlic for about 2 mins
Add the remaining ingredients
Fry till dark brown and aromatic
Put the cooked toppings on the steamed chwee kuey and serve with chillie sauce
There are two types of chai poh. Buy the sweet type not the salted ones.
Put vinegar in boiling water in steamer so that the steamed chwee kueh will be white
Chai Poh toppings can be prepared before hand and kept in the freezer for about a week.
Steamed chwee kueh can be kept in an airtght container in the fridge for about 2 days
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