Low Sodium Chwee Kueh
Discover a healthier twist on a beloved classic with this Low Sodium Chwee Kueh recipe—a delightful dish perfect for breakfast or a light snack. Made with a silky, steamed rice flour and tapioca flour base, these translucent rice cakes are delicately smooth and paired with a savory topping of sautéed daikon radish, garlic, and a touch of low sodium soy sauce. This version reduces sodium content without sacrificing the bold, umami flavors that make Chwee Kueh a favorite in Southeast Asian cuisine. Ready in under an hour, this recipe is both simple and satisfying, offering six servings of soft, chewy rice cakes topped with a fragrant radish mixture that’s as aromatic as it is delicious. Whether you’re looking for a low-sodium alternative or a unique dish to try, this Low Sodium Chwee Kueh is sure to impress!
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Ingredients
- 200 grams Rice Flour
- 20 grams Tapioca Flour
- 600 milliliters Water
- 2 tablespoons Vegetable Oil
- 150 grams Diced Daikon Radish
- 2 cloves Chopped Garlic
- 2 tablespoons Low Sodium Soy Sauce
- 1 teaspoon White Pepper
- 1 teaspoon Sugar
Directions
Step 1
In a mixing bowl, combine the rice flour and tapioca flour. Stir well to mix evenly.
Step 2
Gradually add the water into the flour mixture while stirring to form a smooth batter without lumps.
Step 3
Add 1 tablespoon of vegetable oil into the batter and mix well.
Step 4
Pour the batter into small, greased heatproof cups or ramekins, filling them about 3/4 full.
Step 5
Set up a steamer over medium-high heat. Once the water is boiling, place the filled cups in the steamer.
Step 6
Steam for 15-20 minutes until the batter is set and the cakes are translucent.
Step 7
Remove from steamer and let them cool slightly before removing them from the cups. Set aside.
Step 8
In a skillet over medium heat, add 1 tablespoon of vegetable oil.
Step 9
Add chopped garlic and sauté until golden and aromatic.
Step 10
Add diced daikon radish and sauté for a few minutes until slightly softened.
Step 11
Stir in the low sodium soy sauce, white pepper, and sugar. Mix until the radish is well coated and cooked through.
Step 12
Remove the radish topping from heat and allow to cool slightly.
Step 13
To serve, top each cooled Chwee Kueh cake with a generous spoonful of the radish mixture.
Nutrition Facts
| Serving size | (1050.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1099.3 |
| Total Fat 28.5g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1203.1mg | 0% |
| Total Carbohydrate 192.2g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 8.8g | |
| Protein 20.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.6mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 631.3mg | 0% |
Source of Calories