Chwee Kueh 潮州水馃

Name: Chwee Kueh 潮州水馃
Yield: 12 servings
Cuisine: British
Ingredients: 110 g rice flour 粘米粉; 25 g corn flour 玉蜀黍粉; I tablespoon oil 油; 1 teaspoon salt 盐; 275 g Water 水; 550 g boiling water 滚水

Cheryll goh @cheryll

Singapore

Chwee Kueh 潮州水馃

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Ingredients

12 servings

Ingredient A
110 grice flour 粘米粉
25 gcorn flour 玉蜀黍粉
I tablespoon oil 油
1 teaspoonsalt 盐
275 gWater 水
Ingredient B
550 gboiling water 滚水

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Steps

1

Prepare the chwee kueh moulds by brushing them with oil。先在蒸模涂油
2

Mix ingredients A together and continue whisking... Add B hot water until well Mix。将（A）混合。可以放置一旁先。然后加入（B）滚水，不停搅拌。
3

Continue whisking and continue to cook the pot under medium heat until thicken。放在炉子上小火不停搅拌到浓稠就可以
4

Scoop mixture into mould and steam in low medium heat for 45 mins, demould only when cool. Tips.. it taste better when it is cool.. the texture is light and firmer。放入米浆进摸具，中火蒸15分钟，然后30分钟用微小火继续蒸。要呆凉后才脱模。晚上蒸，隔天温热一下比较好吃。