Low Carb Chwee Kueh
Discover a guilt-free twist on a classic Singaporean dish with this irresistible Low Carb Chwee Kueh recipe. Perfect for those craving traditional flavors while staying mindful of carbohydrates, this steamed rice cake alternative uses almond flour, coconut flour, and xanthan gum to replicate the soft, delicate texture of the original. Topped with a savory medley of stir-fried white radish, shallots, and garlic, and lightly seasoned with soy sauce and a touch of natural sweetness, every bite bursts with rich, umami flavor. This low-carb, gluten-free dish is easy to prepare, with a straightforward steaming method that guarantees perfect results every time. Serve warm for a delightful snack, appetizer, or light breakfast that’s perfect for anyone seeking a healthier take on Asian street food.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Xanthan gum
- 400 milliliters Water
- 0.5 teaspoon Salt
- 150 grams White radish (daikon), diced
- 2 tablespoons Oil (vegetable or coconut)
- 1 tablespoon Light soy sauce
- 2 cloves Garlic, minced
- 3 pieces Shallots, sliced
- 0.5 teaspoon Stevia or sweetener of choice
Instructions
Prepare the chwee kueh base by combining almond flour, coconut flour, xanthan gum, and salt in a mixing bowl.
Add water gradually to the dry mixture and stir until smooth and lump-free.
Pour the mixture into small, greased molds or small bowls suitable for steaming. Fill each mold just below the rim.
Bring a steamer to a boil, then place the filled molds inside and cover. Steam on medium heat for 25-30 minutes until set. The surface should be firm to the touch.
While the chwee kueh is steaming, prepare the topping. Heat oil in a frying pan over medium heat.
Add sliced shallots and minced garlic to the pan. Sauté until they become fragrant and slightly golden.
Add the diced white radish to the pan and stir-fry for another 5-7 minutes until the radish softens.
Season the topping with light soy sauce and stevia. Mix well and continue to cook for 2-3 more minutes.
Once the chwee kueh are done, remove them from the steamer and let them cool slightly before removing from molds.
Top each chwee kueh with a generous spoonful of the radish topping and serve warm.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 13.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 735 mg | 16% | |
*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.
