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Chwee Kueh



300g rice flour

2 Tbsp  tapioca flour

2 Tbsp cooking oil

1 tsp salt

1200ml water


  1. Mix rice flour and tapioca flour with 600 ml water and strain mixture into a saucepan.
  2. Bring 600 ml water, salt and cooking oil to a boil and pour into flour mixture gradually, stirring quickly until it forms a smooth paste.
  3. Fill the heated, greased chwee kueh moulds to about ¾ full.
  4. Arrange moulds on steaming trays and steam over medium heat for about 15-20 minutes.
  5. Allow to cool in moulds to set.
  6. To serve, re-steam chwee kueh.  Unmould and top with fried chai por.

Chai Por Topping:

150g sweet chai por (preserved radish)

3 cloves garlic-minced

2 tsp light soy sauce

¼ dark soy sauce

2 Tbsp sugar

½  tsp pepper

Toasted sesame seeds


  1.  Chop chai por finely, rinse briefly and squeeze dry.
  2. Heat ½ cup oil in the pan. Add the minced garlic and fry until fragrant.  Add chai por and seasoning and continue to stir-fry until fragrant.
Chwee Kueh, 5.0 out of 5 based on 1 rating Print Print Email Email
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November 19th, 2012 Posted by | Dim Sum | 3 comments


  1. Hi, are nid name is sakura born inMsia ,i leaves in Pg Island.i m going to try you hum cheem peng.i he it will ture up the way why the dough have to cover n keep untill so long,it takes 48 hour?,can i keep it for half a day?.it too longhour we cant wait to try it.i you are a very best oldenkind of cook.u used the old culture way.can i do the face way of making the humcheen peng? Pls help me,thank you sis Rose for your good kind heart to share ur cooking with us all.i love cookin,it my hobby.i like to be your friend,can youteach me how to roast christmas turky? And how to bake nice moist fruity whole meal bread? Thank you,pls reply.bye love you.God is love.Jesus love you.i love u too.hv good days and lives long n healty n long long in Christ .will keep you inprayer,ok.bye bye,keep intouch sis rose,whre you from?

    GD Star Rating

    Comment by Sakura | November 28, 2012

  2. Why my chwee kuih is not chewy? Do I need to add other ingredient?

    GD Star Rating

    Comment by Angie | September 23, 2014

  3. Hi Rose

    Thank you so much for sharing your recipes. I have tried some and they are so very good.
    Is the tapioca flour mentioned in your recipe the same as tapioca starch I buy in the Asian shops in Melbourne.


    GD Star Rating

    Comment by Parminder | November 28, 2014

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