Nut-Free Chwee Kueh
Delight in the soft, delicate texture and savory flavors of Nut-Free Chwee Kueh, a classic Singaporean steamed rice cake dish reimagined for those with nut allergies. Made from a simple yet elegant batter of rice flour, cornstarch, and water, these silky-smooth rice cakes are steamed to perfection and served with a fragrant topping of preserved radish (chye poh), garlic, and a touch of soy sauce. This nut-free rendition retains all the charm of the traditional recipe, using everyday pantry staples to create a wholesome and fuss-free snack or breakfast option. Quick to prepare and naturally gluten-free, Nut-Free Chwee Kueh is best enjoyed warm, offering the perfect balance of soft, melt-in-your-mouth cakes and a savory umami topping. Ideal for sharing, this recipe is sure to impress both newcomers and seasoned fans of Southeast Asian cuisine!
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Recipe Information
Ingredients
- 180 grams Long grain white rice flour
- 600 milliliters Water
- 30 grams Cornstarch
- 1 teaspoon Salt
- 200 grams Preserved radish (Chye Poh)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 tablespoons Light soy sauce
- 1 teaspoon Sugar
Instructions
In a medium bowl, combine rice flour, cornstarch, and salt. Gradually add water while stirring to form a smooth batter. Set aside for 30 minutes.
Prepare a steamer and bring the water to a boil.
Lightly grease the small shallow bowls or Chwee Kueh molds with vegetable oil to prevent sticking.
Pour the batter evenly into the prepared molds until each is about three-quarters full.
Place the molds in the steamer and steam on high heat for 20-25 minutes or until the rice cakes are firm and set.
While the Chwee Kueh is steaming, rinse the preserved radish under running water to remove excess salt. Drain well and finely chop.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and fry until fragrant.
Add the chopped preserved radish to the pan and stir well. Cook for about 2-3 minutes.
Add light soy sauce and sugar to the radish mixture, stirring until the sugar dissolves and the radish is well seasoned. Set aside.
Once the Chwee Kueh is cooked, remove from the steamer and allow to cool slightly before carefully unmolding them onto a serving plate.
Top each rice cake with a generous spoonful of the preserved radish mixture.
Serve the Nut-Free Chwee Kueh warm and enjoy!
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10222 mg | 444% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 654 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.
