Dairy-Free Chwee Kueh
Experience the delightful flavors of Southeast Asia with this Dairy-Free Chwee Kueh recipe, a vegan-friendly twist on the classic Singaporean steamed rice cakes. Made from a smooth blend of rice and tapioca flours, these tender, chewy cakes are steamed to perfection, then crowned with a savory topping of caramelized preserved radish (chye poh), sautéed shallots, and a hint of garlic. With no dairy in sight, this traditional dish is a great option for those seeking a plant-based or lactose-free snack. Each bite delivers a harmonious balance of sweet, salty, and umami flavors, while the simplicity of the ingredients keeps the dish light and wholesome. Ideal for breakfast, afternoon tea, or as a party appetizer, this recipe ensures authentic taste and crowd-pleasing appeal with minimal effort and just 50 minutes of total cooking time.
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Recipe Information
Ingredients
- 150 grams Rice flour
- 20 grams Tapioca flour
- 500 milliliters Water
- 0.5 teaspoons Salt
- 150 grams Preserved radish (chye poh), rinsed and chopped
- 50 grams Shallots, finely chopped
- 1 tablespoon Garlic, minced
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 0.25 teaspoons White pepper
Instructions
In a mixing bowl, combine 150 grams of rice flour and 20 grams of tapioca flour with 500 milliliters of water and 0.5 teaspoons of salt. Stir until the mixture is smooth and free from lumps.
Transfer the rice flour mixture to a saucepan and cook over low heat. Continuously stir until the mixture turns slightly thick, about 3-4 minutes. Be careful not to let it become too thick. Remove from heat.
Lightly grease small saucer-sized molds or use silicone cupcake molds. Pour the rice mixture into each mold until about 3/4 full.
Prepare a steamer filled with water and bring it to a boil. Place the molds inside and steam for about 15–20 minutes until the rice cakes are set and translucent.
While the rice cakes are steaming, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add 50 grams of chopped shallots and 1 tablespoon of minced garlic. Sauté until fragrant and golden brown.
Stir in 150 grams of chopped preserved radish. Add 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 0.25 teaspoons of white pepper. Stir-fry the mixture for about 5 minutes until all the ingredients are well-combined and heated through.
Once the chwee kueh are fully cooked, remove them from the steamer and let them cool slightly. To serve, carefully unmold the rice cakes and top each with a generous spoonful of the radish mixture. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 660 mg | 14% | |
*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.
