This month’s issue of Saveur deals with a topic close to my heart – breakfast. I can eat breakfast any time of the day and that is probably because I grew up having such a variety of delicious breakfast options in Singapore. I drooled when I saw the page that described some favorites of mine – those gorgeous pics took me on a journey back home.

As a result of that journey, I woke up one morning and tried this recipe. I wanted the tender rice cakes called Chwee Kueh, topped with a savory and oily mixture of chye poh (preserved radish), dried shrimp and garlic. Thank you for the recipe, Jas.

Chwee Kueh

Ingredients:
180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt

Method:
1. Place the two flours into a bowl and pour about 300 ml water. Mix to form a smooth batter. Strain.
2. Bring remaining (500ml) water, oil and salt to boil. Reduce to low heat. Pour in batter and stir constantly till it thickens. When you pour the batter, make sure that the water is not boiling too heavily. The high heat can thicken the flour mixture too heavily and make it lumpy.
3. Grease a few chwee kueh moulds. Pour the mixture into each mould and place it on steamer. Steam over rapidly boiling water for about 10 minutes.
4. Remove from mould and spread topping over it.
5. Serve hot with rasdish topping.