Chwee Kueh
Discover the authentic flavors of Singapore with this traditional Chwee Kueh recipe—a beloved steamed rice cake dish that’s soft, subtly savory, and topped with aromatic preserved radish (chye poh). Made from a delicate combination of rice flour and tapioca flour, these melt-in-your-mouth rice cakes are steamed to perfection, offering a light and silky texture. The topping, a savory-sweet medley of sautéed preserved radish, shallots, garlic, and soy sauce, adds a flavorful crunch that perfectly complements the delicate cakes. Simple to make and bursting with intricate flavors, Chwee Kueh is a quintessential Southeast Asian breakfast or snack that promises an irresistible bite of tradition. Perfect for those seeking an authentic taste of Singapore street food or looking to explore gluten-free Asian recipes!
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Recipe Information
Ingredients
- 300 g Rice flour
- 30 g Tapioca flour
- 750 ml Water
- 3 tbsp Oil
- 1 tsp Salt
- 150 g Preserved radish (chye poh)
- 2 tbsp Minced garlic
- 3 Shallots, finely chopped
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 0.5 tsp Ground white pepper
Instructions
In a large mixing bowl, combine the rice flour, tapioca flour, and salt. Gradually add 500 ml of water while stirring continuously to avoid lumps.
In a small pot, bring the remaining 250 ml of water and 1 tablespoon of oil to a boil. Once boiling, pour this into the rice flour mixture, stirring quickly until smooth. Allow the mixture to rest for 10 minutes.
Prepare a steamer and grease small shallow cups or ramekins to prevent sticking. Pour the rice flour mixture into the prepared cups, filling them about 3/4 full.
Place the filled cups into the steamer and steam over high heat for about 20-25 minutes, or until the rice cakes are cooked through and firm to the touch. Remove from heat and let cool before removing the cakes from the cups.
For the topping, rinse the preserved radish in cold water to reduce excess salt. Drain and squeeze out the water thoroughly.
Heat the remaining 2 tablespoons of oil in a pan over medium heat. Add the chopped shallots and minced garlic, sauté until aromatic and lightly golden.
Add the preserved radish to the pan, stirring well. Season with sugar, soy sauce, sesame oil, and white pepper. Fry the mixture over low heat for about 6-8 minutes until fragrant and slightly crispy. Adjust seasoning if necessary.
To serve, top each rice cake with a generous spoonful of the preserved radish mixture. Enjoy the Chwee Kueh warm as a delightful breakfast or snack.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7978 mg | 347% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 24.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
