Chwee Kuih (steamed rice cake)
Chwee Kuih is a classic Singaporean steamed rice cake topped with fragrant preserved radish. The Thermomix TM7 weighs rice flour and tapioca starch precisely, heats the silky batter without lumps and steams the cakes gently in the Varoma for a soft, bouncy texture every time.
About this recipe
Chwee Kuih Thermomix TM7 recipes bring the beloved Singaporean hawker breakfast straight into your kitchen with the help of your all-in-one kitchen machine. These steamed rice cakes, made from rice flour and tapioca starch, need a silky lump-free batter, which is exactly where the TM7 heating function excels: the water and flour mixture is warmed gradually with constant stirring so every cake sets into that signature soft, slightly bouncy texture. The topping of preserved radish, garlic, dark soy sauce and toasted sesame oil is fried to savoury perfection while the cakes steam above in the Varoma. Ideal as a weekend brunch, a savoury snack or part of an Asian-inspired feast, this steamed rice cake recipe shows how effortlessly traditional street food becomes achievable at home when precise weighing, controlled heating and gentle steaming work together.
Preparation tips
- Stir the rice flour and tapioca starch batter just before filling the moulds, as the starch settles quickly on the bottom and uneven cakes may result. Small ceramic cups or silicone moulds work best for the classic Chwee Kuih shape.
- Rinse the preserved radish thoroughly under cold water before frying to remove excess salt, then squeeze it dry so the garlic and sesame oil flavours penetrate deeply instead of being diluted.
- Chwee Kuih is best eaten fresh and warm. Leftover cakes can be stored covered in the fridge and re-steamed briefly, while the preserved radish topping keeps well in a sealed jar for several days.
Recipe variations
- For a spicier version, add chopped red chilli and a pinch of dried shrimp to the preserved radish topping, giving the Chwee Kuih a fiery Peranakan twist that pairs beautifully with the mild rice cakes.
- A kid-friendly variation skips the preserved radish and tops the steamed cakes with a light sweet soy glaze and crispy fried shallots, keeping the soft bouncy texture while offering a milder flavour children enjoy.
Thermomix TM7 Benefits
- Weighing rice flour and tapioca starch directly in the bowl gives the exact ratio needed for bouncy Chwee Kuih cakes. [Precision Control]
- The Thermomix grinds garlic cloves finely in seconds, releasing full aroma into the preserved radish topping without uneven pieces. [Multi-Function]
- Heating the rice batter with automatic stirring prevents lumps, producing a silky smooth mixture for tender steamed cakes. [Hands-Free]
- Gentle steaming in the Varoma cooks several Chwee Kuih trays at once, keeping every cake moist and evenly set. [Multi-Function]
- Mixing the soy sauce, sugar and sesame oil dressing creates a balanced glaze that coats the radish topping uniformly. [Built-in Scale]
Ingredients
- preserved radish
- garlic cloves
- vegetable oil
- sesame oil, toasted
- dark soy sauce
- sugar
- oil
- white rice flour
- tapioca starch
- water