FOR THE CHAI POH TOPPING ---Soak the chai poh in water, rinse and drain. But not too much so that it retains some saltiness.
Chop the dried shrimp, soak and drain. Mince the shallots and garlic.
Mix the corn starch with the water.
Heat up oil in wok. Fry the shallots, garlic and dried shrimp. Add the chai poh and fry till fragrant. Add caramel soya sauce, corn starch mix, salt and sugar.
FOR THE CHWEE KUEH BATTER --- Mix the rice flour, wheat flour, salt and water together. Once it's smooth, mix in the boiling water.
Heat up the steamer, oil the bowls. Making sure the batter is well mixed before pouring out into bowls and steaming for 20 minutes. (Afternote: fill a third to half of bowl so that final result is thinner and softer.)
Drain the excess water, and let the chwee kueh cool down before scooping it out and add the chai poh topping. Alternatively, you can also top it with curry chicken.
