Dairy-Free Chwee Kueh

Discover the joy of making Dairy-Free Chwee Kueh, a beloved classic Singaporean dish reinvented for a plant-based lifestyle without sacrificing flavor. These tender, silky steamed rice cakes are made from a simple yet magical combination of rice flour and tapioca flour, creating a perfectly smooth texture without any dairy. The highlight of this recipe is the savory preserved radish (chye poh) topping, stir-fried to golden perfection with aromatic shallots, garlic, and a touch of soy sauce for an umami-packed bite. Naturally gluten-free and made with minimal ingredients, this recipe is perfect for breakfast, snacks, or sharing at gatherings. Easy to prepare and packed with traditional flavors, Dairy-Free Chwee Kueh is your ultimate homemade indulgence.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 150 grams Rice flour
• 20 grams Tapioca flour
• 500 milliliters Water
• 0.5 teaspoons Salt
• 150 grams Preserved radish (chye poh), rinsed and chopped
• 50 grams Shallots, finely chopped
• 1 tablespoon Garlic, minced
• 1 tablespoon Soy sauce
• 2 tablespoons Vegetable oil
• 1 teaspoon Sugar
• 0.25 teaspoons White pepper

Directions

Step 1

In a mixing bowl, combine 150 grams of rice flour and 20 grams of tapioca flour with 500 milliliters of water and 0.5 teaspoons of salt. Stir until the mixture is smooth and free from lumps.

Step 2

Transfer the rice flour mixture to a saucepan and cook over low heat. Continuously stir until the mixture turns slightly thick, about 3-4 minutes. Be careful not to let it become too thick. Remove from heat.

Step 3

Lightly grease small saucer-sized molds or use silicone cupcake molds. Pour the rice mixture into each mold until about 3/4 full.

Step 4

Prepare a steamer filled with water and bring it to a boil. Place the molds inside and steam for about 15–20 minutes until the rice cakes are set and translucent.

Step 5

While the rice cakes are steaming, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add 50 grams of chopped shallots and 1 tablespoon of minced garlic. Sauté until fragrant and golden brown.

Step 6

Stir in 150 grams of chopped preserved radish. Add 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 0.25 teaspoons of white pepper. Stir-fry the mixture for about 5 minutes until all the ingredients are well-combined and heated through.

Step 7

Once the chwee kueh are fully cooked, remove them from the steamer and let them cool slightly. To serve, carefully unmold the rice cakes and top each with a generous spoonful of the radish mixture. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(937.2g)

Amount per serving	% Daily Value*
Calories	1006.0

Total Fat 28.5g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 4028.4mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 8.2g	0%
Total Sugars 13.5g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 161.4mg	0%
Iron 3.9mg	0%
Potassium 660.1mg	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: 25.3%

Protein: 7.1%

Carbs: 67.6%