Serves 4 (12 pieces)


  • Rice Flour, 75 grams
  • Wheat Flour, 8 grams
  • Salt, ½ teaspoon
  • Cooking Oil, 1 tablespoon + ½ cup
  • Water, 200 ml
  • Hot Boiling Water, 200ml
  • Chye Poh (Preserved Radish), 150 grams
  • Minced Garlic, 2 tablespoons
  • Chopped Shallot, 60 grams
  • White Pepper, ½ teaspoon
  • Sugar, 2 tablespoons
  • Dark Soya Sauce, ¼ tablespoon
  • Sambal Chilli, as desired


  • Steaming Rack, 1
  • Chwee Kueh Moulds, 12
  • Whisk, 1

Chwee Kueh Ingredients Tools2


  1. In a large bowl, add in rice flour, wheat flour, salt, 1 tablespoon of cooking oil and mix well. Add in 400ml water and mix well using a whisk till the batter is smooth. Once the batter is smooth, add in hot boiling water and mix well.
  2. Fill a pot with water and bring it to a boil. Once boiling, place the batter bowl on top of the pot to double boil. Stir constantly till batter thickens. Once the batter thickens, pour batter into the moulds.

    Chwee Kueh double boiling

  3. In a 3.0L Thermos® Shuttle Chef® inner pot, add hot boiling water and fill it till half full. Place in the steaming rack and moulds with batter onto the rack. Bring the water to a boil under medium heat and simmer for 5 minutes.  

    Chwee Kueh molds

  4. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 2 hours, for vacuum insulation steaming. Repeat the same for the second Thermos® Shuttle Chef® 3.0L inner pot.
  5. Meanwhile, wash chye poh (preserved radish) at least twice to remove excess salt. Drain and set aside for later use.
  6. In a cooking pan, add in ½ cup of cooking oil, minced garlic, chopped shallots and stir fry till the shallots turned translucent.
  7. Add in chye poh (preserved radish), white pepper, sugar, and dark soya sauce. Mix well and stir fry till the sugar dissolves. Set aside for later use.
  8. Before serving, remove chwee kueh from the moulds, add chye poh and desired amount of sambal chilli.



  • This recipe is based on using a 6.0L Thermos® Shuttle Chef® TCRA-6000, with 2 x 3.0L inner pot, where each 3.0L inner pot can steam a total of 6 chwee kueh moulds. Ingredients and tools can be adjusted or replaced for different Shuttle Chef® inner pot sizes and capacities.
  • Both steaming rack and bowl have to fit well into the Shuttle Chef® inner pot when the lid is closed, and the bowl must be easily placed into the Shuttle Chef® when filled with contents.


Photos and recipe courtesy of Thermos Singapore team.