Chwee Kweh 万岁！

Yes. I finally had the courage to attempt again after my first failure at making chwee kweh few months back. The end product then was like muah chee. But this time.....it's a different story altogether.

Special thanks: My mum-in-law for getting us the moulds. She went to get those for us when I complaint about my first failed attempt. The moulds made everything so much easier. (:

Kweh

Mix 180g of rice flour with 25g of corn flour. Then add 300 ml of water. Mix well into a batter. Heat up another 700 ml of water and add 2 tbps of oil and 1 tsps of salt. When the water starts to boil, remove from heat and pour in the batter. Mix until it forms a smooth, gluey mixture. It will get lumpy at first...persevere in the stirring and it will turn out ok.

Scoop the mixture into the moulds (greased with oil) and steam for 10-12 minutes. Take out the chwee kweh using a little butter knife. It'll be easier to take out if you let the chwee kweh cool for 2-3 minutes first.

Chai Poh

Mince a packet of chai poh (use a blender faster) and prepare some chopped garlic. Heat up about 5 tbps of oil (the chai poh cooks and tastes better with more oil. but for the health conscious, can moderate the use of oil according to your own taste). Slowly cook the garlic until fragrant, then add in the chai poh. Add sugar to suit your taste. Cook until the chai poh is fragrant and turns brownish. Can add in some sesame seeds if desired. I didn't, and it tastes just as nice.