Chwee Kueh

This is the dish that I cooks for my children breakfast  when they requested for it.  Is a traditional dish.
Normally can buy from outside,they will give very little cooked preserved salted radish.If  I  cooked this
rice cake ,the portion of preserved salted radish will be a lot more.Go with chilli sauce and sweet sauce.

CHWEE KUEH (STEAMED RICE CAKES)
Ingredients:
250 g. rice flour
1 tbsp cornflour
300ml water
800ml hot boiling water
1 tbsp salt,2 tbsp oil

METHOD:
1.Mix riceflour,cornflour,salt,300ml water in a bigger pot, mix and stir well
2. Pour the hot boiling water slowly into the rice batter,stirring all the time to prevent lumps from
forming. Last add in 2 tbsp oil and mix well.
3. Greased the mould cup and steam for 5 min over moderate heat.Pour the rice batter into the cup mould.
Steam for 15  to 20 min  over high heat. . Remove rice cakes from steamer and allow to cool.

TO COOK THE PRESERVED SALTED RADISH
300g dice preserved salted radish ( chai poh )
10 clove garlic, dash of pepper, dash of  black soy sauce

1.Soaked the preserved salted radish  in a pot of water for half an hour, it will not be so salty.
2.Drain off the water, set aside.
3 Heat a pan with 8 tbsp of oil, add in garlic, fry till fragrant.
4. Put in preserved salted radish,  fry and stir while adding  the pepper, dash of black soy sauce and fry  over medium heat for 10 to 15 min . off the heat ,dish into a bowl.
5.scoop on top of the rice cake, serve with  chill sauce.