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.

Vegetarian Wu Kok/ Yam Puff

(Makes around 16 - 18 pcs)

Yam Dough Ingredients:

600g Yam

115 wheat starch

1 tsp baking powder

1/2 tsp five spices powder

1 tbsp sugar

1/2 tsp salt

115g Vegetable shortening

1/2 tsp Ammonium Bicarbonate 

210 boiling water

Filling:

3 tbsp canned green peas

6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)

200g vegetarian layer meat or veg. roasted pork belly (chopped)

3 Chinese mushroom (soaked, chopped)

3 water chestnuts (chopped)

Seasoning:

1 tsp salt

1/2 tsp five spices powder

1 tbsp vegetarian oyster sauce

1/2 tsp pepper

Method:

1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.

Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. 

Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

Vegetarian Fried Carrot Cake/ Chai Tow Kway

(Served for 2 persons)

Steaming the cake~

200g grated radish

450ml water

1tbsp wheat flour

1 tbsp corn flour 

1/2 tsp salt 

150g rice flour

2 tsp vegetable oil

200ml water

1) Put radish in a pot with 450ml of water. Bring to boil over high heat. Reduced to low heat & let it simmer till radish is soft - about 5 mins. Turn off & remove lid & put aside.

2) In another pot, mix all the flours, salt, oil & 200 ml water. Stir till smooth & add in the water from radish. Continue to stir in medium heat till creamy then add in radish.  Reduce heat to low once the batter thicken. Pour into 19cm round pan or plate. (I'm using those metal plate for steaming). Smooth top.

3) On high heat steam for around an hour (I did add water in between 40 mins, do check to avoid water dries out) or toothpick inserted came out almost clean. Leave to cool and refrigerate overnight. Cut into cubes or bite-size.

Frying the cake per portion (1 person)~

2-3 tbsp chai poh (preserved turnip) - washed & drained (may add more!)

Bean sprouts as much as u like

Light soya sauce to taste

Vegetarian sambal belacan to taste

1 egg (beaten)

1) Heat up non-stick wok or hcp with some oil. Then add in 1/2 of the steamed cake & fried till golden brown. Turn it over and drizzle some oil & cook till golden brown as well. Stir on lightly to check.

2) Add in chai poh & few dash of soya sauce & stir thoroughly. May add some oil if looks dry. Then add in beaten eggs to cover the cake. Turn over when eggs is golden brown.

3) Add in sambal & stir thoroughly. Followed by bean sprouts. Mixed well and it's ready.

4) Garnished with cilantro/parsley. Enjoy!

Chee Cheong Fun

Tools:

22cm square tin or round aluminum foil

Spatula

Steamer/ Wok

Ladle

Yield:

5 - 6 pcs

Ingredients for rice rolls:

250g rice flour

70g tapioca flour

40g corn flour/ corn starch

50g oil

900 ml water

Dipping sauce:

Sesame oil

Light Soya sauce

Sambal Belacan

Roasted white sesame as topping

Sweet sauce (avail. @ wet market)

Method:

1.  Mix the flours together in a large bowl.  Add in the oil while slowly stir with a spoon.

2.  Add the water slowly and continue stirring, getting rid of any lumps.  The batter will be quite watery.  Prepare your steamer, the rice rolls have to be steamed over high heat.  Prepare a square tin for steaming by brushing the tray lightly with oil.

3. Pour 2 scoops of batter using a ladle. Steam for about 3 minutes or until set.  The rice layer will look opaque once cooked.  Remove from wok.

4.  Lightly brush your work surface (I used a chopping board) with oil.  

5.  Then use a spatula gently scrap off the layer while creating a roll.  

6.  Place roll on oiled chopping board and coat lightly with the oil.  You can choose to slice the rolls or just leave them as they are for serving or cut using scissor.

7.  Repeat steps 3-6 until batter is used up.  Serve hot with the dipping sauce and some chilli oil.