Chwee Kueh

Delight in the timeless charm of Chwee Kueh, a beloved Southeast Asian street food that combines delicate steamed rice cakes with a savory, aromatic topping. This gluten-free recipe starts with a silky blend of rice and tapioca flours, steamed to perfection until soft and tender. The star of the dish is the topping—sweet, salty, and umami-rich preserved radish (chye poh) sautéed with fragrant garlic, shallots, and a touch of soy sauce for balance. Perfect as a comforting breakfast, snack, or appetizer, Chwee Kueh is easy to prepare and bursting with traditional flavors. Serve these pillowy bites warm, and let their irresistible combination of textures and tastes transport you to the bustling hawker stalls of Singapore or Malaysia.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

Ingredients

• 300 g Rice flour
• 30 g Tapioca flour
• 750 ml Water
• 3 tbsp Oil
• 1 tsp Salt
• 150 g Preserved radish (chye poh)
• 2 tbsp Minced garlic
• 3 Shallots, finely chopped
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 0.5 tsp Ground white pepper

Directions

Step 1

In a large mixing bowl, combine the rice flour, tapioca flour, and salt. Gradually add 500 ml of water while stirring continuously to avoid lumps.

Step 2

In a small pot, bring the remaining 250 ml of water and 1 tablespoon of oil to a boil. Once boiling, pour this into the rice flour mixture, stirring quickly until smooth. Allow the mixture to rest for 10 minutes.

Step 3

Prepare a steamer and grease small shallow cups or ramekins to prevent sticking. Pour the rice flour mixture into the prepared cups, filling them about 3/4 full.

Step 4

Place the filled cups into the steamer and steam over high heat for about 20-25 minutes, or until the rice cakes are cooked through and firm to the touch. Remove from heat and let cool before removing the cakes from the cups.

Step 5

For the topping, rinse the preserved radish in cold water to reduce excess salt. Drain and squeeze out the water thoroughly.

Step 6

Heat the remaining 2 tablespoons of oil in a pan over medium heat. Add the chopped shallots and minced garlic, sauté until aromatic and lightly golden.

Step 7

Add the preserved radish to the pan, stirring well. Season with sugar, soy sauce, sesame oil, and white pepper. Fry the mixture over low heat for about 6-8 minutes until fragrant and slightly crispy. Adjust seasoning if necessary.

Step 8

To serve, top each rice cake with a generous spoonful of the preserved radish mixture. Enjoy the Chwee Kueh warm as a delightful breakfast or snack.

Nutrition Facts

Serving size	(1395.4g)

Amount per serving	% Daily Value*
Calories	1902.7

Total Fat 59.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 8375.2mg	0%
Total Carbohydrate 311.1g	0%
Dietary Fiber 11.5g	0%
Total Sugars 16.1g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 261.3mg	0%
Iron 5.6mg	0%
Potassium 768.2mg	0%

*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.

Source of Calories

Fat: 28.2%

Protein: 6.1%

Carbs: 65.6%