TM6 Chwee Kueh

Please watch the video tutorial below for video instructions.

1. Make the radish topping

   1. Add 200g preserved radish and 40g peeled garlic cloves. Chop for 5sec and speed 6. Scrape down.
   2. Add 80g vegetable oil, 2 tsp sesame oil, 2 tsp dark soy sauce and 10g white sugar. Sauté with reverse blade at 15 minutes / 100C / speed 1. 
   3. Transfer to a bowl and set aside.

2. Steam the kueh

   1. Grease 20 aluminum steaming molds with the remainder cooking oil and set aside.
   2. Add 220g of white rich flour to the TM bowl.
   3. Add 30g tapioca starch and 250g water to the bowl.
   4. Add 1 tsp salt and mix at speed 4 / 30 Seconds.
   5. Add 600g water and the 20g peanut or cooking oil.
   6. Cook for 4 minutes at 80C at speed 4.
   7. Transfer the cooked paste into the greased molds. Distribute onto the Varoma Dish attachment for steaming.
   8. Add 1L water to the mixing bowl and bring to boil at 10min / Varoma/ Speed 3.
   9. Place Varoma dish with the filled moulds and steam at speed 3 / Varoma / 20 minutes.
   10. Open the lid sideways to avoid burning yourself when the steam is let out. Remove the cakes and unmold the cakes carefully.
   11. Serve hot with radish toppings on top. Add toasted sesame seeds if desired.