Soy-Free Chwee Kueh
Discover the delightful twist of Soy-Free Chwee Kueh, a light and savory steamed rice cake dish reimagined without soy, perfect for those with dietary restrictions or simply seeking a fresh take on this traditional favorite. Made with a blend of rice flour and tapioca starch, these tender, translucent rice cakes are steamed to perfection and crowned with a savory topping of aromatic garlic, crispy shallots, and tangy preserved radish (chye poh), all stir-fried to golden, umami-rich perfection. Easy to prepare in under an hour, this soy-free version captures the essence of classic Chwee Kueh while offering a flavorful and allergen-friendly alternative. Ideal as a wholesome breakfast or an anytime snack, it’s a must-try for fans of Southeast Asian cuisine!
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Recipe Information
Ingredients
- 150 grams Rice flour
- 25 grams Tapioca starch
- 500 ml Water
- 1 tsp Salt
- 250 ml Water (for blending)
- 2 tbsp Vegetable oil
- 100 grams Preserved radish (chye poh), rinsed and chopped
- 2 cloves Garlic, finely minced
- 3 units Shallots, thinly sliced
- 1 tsp Sugar
- 0.5 tsp Salt
Instructions
In a large mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add the 500 ml of water while stirring until you achieve a smooth mixture without lumps.
Transfer the mixture to a non-stick saucepan. Cook over medium-low heat, stirring constantly until the mixture thickens into a smooth, heavy batter, about 5-7 minutes. Remove from heat.
Lightly grease small heatproof bowls or ramekins with some vegetable oil. Fill each bowl with the thickened batter, about 3/4 full.
Prepare a steamer setup. Once the water in the steamer is boiling, place the bowls in the steamer and steam for 20 minutes over high heat. The rice cakes should be translucent and slightly springy to touch. Set aside to cool slightly.
While the rice cakes are steaming, prepare the radish topping. In a frying pan, heat 2 tablespoons of vegetable oil over medium heat.
Add the shallots and garlic, stirring until fragrant and golden brown. Be careful not to burn them.
Add the chopped preserved radish to the pan, stirring well to combine with the shallot and garlic mixture.
Season with sugar and salt and continue to stir-fry for another 5 minutes, allowing the flavors to meld. Adjust seasoning to taste.
Once the rice cakes are done, remove them from the steamer and let them cool for a few minutes. Gently unmould them using a spoon.
Top each rice cake with a generous spoonful of the radish topping. Serve warm as a delicious breakfast or snack.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 472 mg | 10% | |
*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.
