Zui Kuih

[SeaDragon]

Zui Kuih 水粿
Recipe from Kitchen Notes on Fenying's radio program, Tuesday, April 17, 2007

Ingredients:
A:
150g rice flour 粘米粉
10g corn flour
½ tsp salt
200g water

B:
400g boiling water

C:
2 tbsp fried shallot oil

Filling:
4 shallots (minced)
2 cloves of garlic (minced)
150g chopped preserved radish / chye poh 菜脯碎 (washed, drained dry)
2 cups water (500g)
1 tbsp sugar
¼ tsp dark soya sauce

Note: 200g minced pork may be added for even better taste!

Method:
Zui Kuih:
1. Mix ingredients A in a mixing bowl till well combined.
2. Add boiling water (Ingredient B) and mix quickly till well combined.
3. Add fried shallot oil (Ingredient C) and mix well.
4. Steam zui kuih mould for 5 mins till hot.
5. Pour flour mixture into mould till 9/10 full and steam over high heat for 15 mins.

Fillings:
1. Heat oil and fry minced shallot and garlic till fragrant.
2. Add chopped preserved radish and fry till fragrant.
3. Add water, sugar and dark soya sauce and fry till mixed well.
4. Simmer over low heat till water is fully absorbed.

Note: It may takes a longer time for preserved radish to turn tender, so more water may be added to simmer till radish reaches individual preferred tenderness.