KT Makes Chwee Kueh (水粿) Steamed rice cakes with preserved radish topping. RICE FLOUR WHEAT STARCH CORNFLOUR SALT CORN OIL WATER Mix with a whisk . . . till totally even. HOT WATER Mix evenly again. Cook over gentle heat, till thick enough to coat the pot thinly. WATER Stir till the batter is cool. This is the consistency of the batter. Bring the water in the steamer to a boil. Place the moulds in the steamer. Fill almost to the brim. Cover and . . . Steam over rapidly boiling water. There should be a slight depression . . . in the middle of the kueh. PRESERVED RADISH WATER Stir to loosen the salt on the radish. After draining, rinse again. Poor quality radish is mushy & not fragrant. Get a good one if you want good chwee kueh. Drain as much water as possible. GARLIC Roughly chop the garlic. BLACK SOYA SAUCE Mix after the black soya sauce is added, till totally even. CORN OIL Fry over medium-high heat till . . . the garlic is golden brown. Reduce the heat to low. SUGAR Stir till the sugar melts. Turn off the heat. Unmould the kueh with a skewer. Top each kueh with radish. Add some sambal for a spicy kick.