Low Sodium Chwee Kueh
Savor the iconic flavors of Singaporean street food with this Low Sodium Chwee Kueh recipe, a healthier twist on the traditional steamed rice cakes. Made with a simple batter of rice and tapioca flours, these delicate, translucent cakes are steamed to perfection before being topped with a savory, low-sodium radish mixture. The flavorful topping features sautéed daikon radish, garlic, and a hint of low-sodium soy sauce, creating a delightful balance of umami and sweetness. Perfect for breakfast or as a light snack, this low sodium version preserves the essence of the original while catering to dietary needs. Easy to prepare and naturally gluten-free, this dish is a must-try for fans of authentic Asian cuisine with a wholesome twist.
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Recipe Information
Ingredients
- 200 grams Rice Flour
- 20 grams Tapioca Flour
- 600 milliliters Water
- 2 tablespoons Vegetable Oil
- 150 grams Diced Daikon Radish
- 2 cloves Chopped Garlic
- 2 tablespoons Low Sodium Soy Sauce
- 1 teaspoon White Pepper
- 1 teaspoon Sugar
Instructions
In a mixing bowl, combine the rice flour and tapioca flour. Stir well to mix evenly.
Gradually add the water into the flour mixture while stirring to form a smooth batter without lumps.
Add 1 tablespoon of vegetable oil into the batter and mix well.
Pour the batter into small, greased heatproof cups or ramekins, filling them about 3/4 full.
Set up a steamer over medium-high heat. Once the water is boiling, place the filled cups in the steamer.
Steam for 15-20 minutes until the batter is set and the cakes are translucent.
Remove from steamer and let them cool slightly before removing them from the cups. Set aside.
In a skillet over medium heat, add 1 tablespoon of vegetable oil.
Add chopped garlic and sauté until golden and aromatic.
Add diced daikon radish and sauté for a few minutes until slightly softened.
Stir in the low sodium soy sauce, white pepper, and sugar. Mix until the radish is well coated and cooked through.
Remove the radish topping from heat and allow to cool slightly.
To serve, top each cooled Chwee Kueh cake with a generous spoonful of the radish mixture.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 631 mg | 13% | |
*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.
