Low Carb Chwee Kueh
Discover a delightful twist on a classic Singaporean favorite with this Low Carb Chwee Kueh recipe! Perfect for those watching their carb intake, this keto-friendly version swaps traditional rice flour for a combination of almond and coconut flours, creating a soft and delicate steamed "cake." Topped with an aromatic sauté of diced white radish, garlic, and crispy shallots, lightly seasoned with soy sauce and a hint of sweetness from stevia, this dish retains the irresistible umami flavors of the original. Easy to make and ready in under an hour, it’s the ideal low-carb breakfast or snack that’s as satisfying as it is wholesome. Serve warm and enjoy the perfect balance of texture and taste in every bite!
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Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Xanthan gum
- 400 milliliters Water
- 0.5 teaspoon Salt
- 150 grams White radish (daikon), diced
- 2 tablespoons Oil (vegetable or coconut)
- 1 tablespoon Light soy sauce
- 2 cloves Garlic, minced
- 3 pieces Shallots, sliced
- 0.5 teaspoon Stevia or sweetener of choice
Directions
Step 1
Prepare the chwee kueh base by combining almond flour, coconut flour, xanthan gum, and salt in a mixing bowl.
Step 2
Add water gradually to the dry mixture and stir until smooth and lump-free.
Step 3
Pour the mixture into small, greased molds or small bowls suitable for steaming. Fill each mold just below the rim.
Step 4
Bring a steamer to a boil, then place the filled molds inside and cover. Steam on medium heat for 25-30 minutes until set. The surface should be firm to the touch.
Step 5
While the chwee kueh is steaming, prepare the topping. Heat oil in a frying pan over medium heat.
Step 6
Add sliced shallots and minced garlic to the pan. Sauté until they become fragrant and slightly golden.
Step 7
Add the diced white radish to the pan and stir-fry for another 5-7 minutes until the radish softens.
Step 8
Season the topping with light soy sauce and stevia. Mix well and continue to cook for 2-3 more minutes.
Step 9
Once the chwee kueh are done, remove them from the steamer and let them cool slightly before removing from molds.
Step 10
Top each chwee kueh with a generous spoonful of the radish topping and serve warm.
Nutrition Facts
| Serving size | (784.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1018.3 |
| Total Fat 81.6g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2209.7mg | 0% |
| Total Carbohydrate 58.1g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 13.3g | |
| Protein 30.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.4mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 734.8mg | 0% |
Source of Calories