Vegetarian Chwee Kueh
Discover the charm of **Vegetarian Chwee Kueh**, a delightful twist on the traditional Teochew steamed rice cakes. This beloved street food features soft, translucent cakes made from a blend of rice and tapioca flours, paired perfectly with a savory topping of stir-fried preserved radish (chye poh). The radish mixture, seasoned with soy sauce, garlic, and a touch of sugar, creates a balanced explosion of umami and sweetness. Garnished with fresh green onions, this vegetarian-friendly recipe retains all the authentic flavors while being suitable for a plant-based diet. Ideal as a warm and comforting breakfast or a light snack, this easy-to-make dish is a celebration of texture and bold flavors. Whether you’re revisiting childhood memories or exploring Southeast Asian cuisine, Vegetarian Chwee Kueh is a must-try recipe!
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Recipe Information
Ingredients
- 300 grams Rice flour
- 60 grams Tapioca flour
- 800 milliliters Water
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 200 grams Preserved radish (chye poh), rinsed and chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 2 stalks Green onions, sliced
Instructions
In a mixing bowl, combine rice flour, tapioca flour, salt, and water. Whisk until the mixture is smooth and no lumps are present.
Prepare a steamer with boiling water. Lightly grease small bowls or a muffin pan for steaming the rice cakes.
Pour the batter into the prepared bowls, filling each about three-quarters full.
Place the bowls in the steamer and steam over medium-high heat for about 30 minutes, or until the rice cakes are set and slightly translucent.
While the rice cakes are steaming, heat vegetable oil in a pan over medium heat. Add minced garlic and fry until fragrant.
Add the chopped preserved radish, soy sauce, and sugar to the pan. Stir-fry the mixture for about 5 minutes until the radish is cooked and flavors are well combined.
Remove the steamed rice cakes from the steamer. Allow them to cool slightly before removing them from the bowls.
Top each rice cake with the radish mixture and sprinkle with sliced green onions before serving.
Serve warm, and enjoy your Vegetarian Chwee Kueh as a delightful snack or breakfast treat.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5362 mg | 233% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 21.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 816 mg | 17% | |
*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.
