Vegan Chwee Kueh
Experience the authentic taste of Singapore with this Vegan Chwee Kueh, a plant-based twist on the beloved traditional dish. These delicate steamed rice cakes, made from a silky blend of rice and tapioca flour, are wonderfully soft and slightly translucent. Topped with a flavorful medley of sautéed preserved radish (chai poh), infused with garlic, soy sauce, and a touch of sweetness, each bite is a perfect harmony of textures and umami-rich flavors. Finished with a sprinkle of fresh scallions, this easy vegan recipe is perfect as a savory breakfast, snack, or appetizer. Ready in just under an hour and naturally gluten-free, these delightful rice cakes bring the comforting taste of Asian street food to your table.
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Recipe Information
Ingredients
- 150 grams Rice flour
- 30 grams Tapioca flour
- 600 ml Water
- 1 teaspoon Salt
- 100 grams Preserved radish (chai poh)
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 2 teaspoons Sugar
- 2 tablespoons Scallions, chopped
Instructions
In a large mixing bowl, combine rice flour, tapioca flour, salt, and water. Stir until smooth and set aside for 10 minutes to allow the flour to fully hydrate.
Grease small bowls or shallow cups with a bit of vegetable oil for easy removal of the cakes later. This is traditionally done using small metal or ceramic cups.
Pour the batter into the prepared small bowls until they are about three-quarters full.
Prepare a steamer by filling it with water and bringing it to a boil. Once boiling, place the bowls with the batter into the steamer.
Steam the rice cakes for about 20-25 minutes over high heat, or until the cakes are firm and translucent.
While the rice cakes are steaming, rinse and drain the preserved radish to remove excess salt and set aside.
Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
Add the preserved radish to the pan, followed by soy sauce and sugar. Stir-fry everything for about 5-7 minutes until the radish turns slightly crispy. Remove from heat.
Once the rice cakes are cooked, let them cool for a few minutes before removing them from the bowls.
Top each Chwee Kueh with a generous spoonful of the cooked radish topping and a sprinkle of chopped scallions.
Serve the Vegan Chwee Kueh warm as a delightful and savory breakfast or snack.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 17.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 469 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.
