Chwee Kueh

It was raining today and I just feel like having something warm from the steamer so I made Chwee Kueh instead... Its so hard to find halal dim sum apart from Hara´s at Arab Street..Singapore is not Jakarta afterall. I blended the following item in the blender for a smooth lumpless paste... 180g rice flour 25g corn flour 300ml water In a pot heat the following until boiling then add the above mixture 60ml of coconut cream (I use the mini packet from Kara if fresh coconut milk use about 100ml and 400ml water) 440ml water 2 tablespoon oil 1/2 tsp salt

Stir the mixture until thicken and fill the oiled chwee kueh mould. In my case, i just used those alluminium disposable tart case. Steam for 15 minutes until translucent. De-mould and spread topping with extra chilli (i buy those bottled ikan bilis sambal) Chai Po topping There´s no hard and fast rules on the topping seasoning... i´ve tried the simple ones to the dark soya ones. So far I like this one best,just sautee the garlic until golden add the shrimp and chilli and then season..the end 4 cloves of garlic minced, sauteed in oil (1/2 cup oil) soak and blend 30g of dried shrimp until it turns to floss 4-6 stalks of dried chili (blend it dry until it becomes flake) 200g chai po (salted turnips) 1 tablespoon dark soya sauce 1 tablespoon sugar 1 tablespoon chilli sauce 1/2 cup water 1/2 tsp fish sauce toasted sesame seed for sprinkling