咸水粿 (Steamed Rice Caked With Preserved Radishes)
The 'forebears' of the "Zhui Kueh" (水粿) in Singapore - the original versions are smaller in size, more al dente in bite and generally steamed in small earthern clay Ramukens that had totally disappeared from Singapore.
Other than that, the taste is the same as it is generally the cooked preserved radishes that define the aroma and taste of this dish. I do however, find the Singaporean version of the cooked preserved radishes slightly more superior, as 'evolution' have seen the addition of garlics, shallots and sesame seeds, which added extra dimensions of flavours.
咸水粿 (Steamed Rice Caked With Preserved Radishes)
The 'forebears' of the "Zhui Kueh" (水粿) in Singapore - the original versions are smaller in size, more al dente in bite and generally steamed in small earthern clay Ramukens that had totally disappeared from Singapore.
Other than that, the taste is the same as it is generally the cooked preserved radishes that define the aroma and taste of this dish. I do however, find the Singaporean version of the cooked preserved radishes slightly more superior, as 'evolution' have seen the addition of garlics, shallots and sesame seeds, which added extra dimensions of flavours.