Chwee Kueh/ Rice cake

Ingredients:

150gm Rice flour
1 tbsp wheat starch
1 tbsp corn flour
1/2 tsp salt
2 tsp oil
300ml room temp water
400 ml boiling water

Topping:
120gm Chai Por/ preserved radish
1/2 tsp dark soya sauce
1 1/2 tbsp sugar

Method:

1) Mixed all the flours, salt, oil & 300ml room temperature water and stir well.

2) Add in 400ml boiling water & pour gently into flour mixture & stir while pouring. The texture will be quite watery but is ok. Then prepare steam bowl/ mould with lightly greased with oil and place it on the wok & turn on high heat. Pour in mixture into the greased bowl and steam on high heat for 20 mins.

3) On the other hand, prepare preserved radish/ cai por. Rinse it for 3 times & drain in sieve. Add in dark soya sauce & mix well in a bowl. Heat up enough oil & pour in cai por. Fry over medium heat till golden brown. Reduce it to low heat and add in sugar. Stir still sugar dissoved. It's ready.

4) Remove Kueh from mould with spatula or toothpick. Then top it with cai por and vegetarian sambal & it's ready to be served.