Soy-Free Chwee Kueh
Discover the delicate charm of Soy-Free Chwee Kueh, a refreshing twist on the classic Singaporean steamed rice cakes, now free of soy-based ingredients! This gluten-free recipe features silky, melt-in-your-mouth rice and tapioca-based cakes, lovingly paired with a fragrant topping of preserved radish, golden shallots, and aromatic garlic. Every bite showcases the perfect balance of savory, sweet, and umami flavors, brought to life with simple pantry staples. Perfect as a light breakfast or savory snack, these steamed delights are easy to prepare with minimal equipment and are ideal for those with dietary restrictions. Whether you're exploring traditional Asian cuisine or looking for a satisfying, soy-free treat, this recipe embodies comfort and flavor in one irresistible dish!
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Ingredients
- 150 grams Rice flour
- 25 grams Tapioca starch
- 500 ml Water
- 1 tsp Salt
- 250 ml Water (for blending)
- 2 tbsp Vegetable oil
- 100 grams Preserved radish (chye poh), rinsed and chopped
- 2 cloves Garlic, finely minced
- 3 units Shallots, thinly sliced
- 1 tsp Sugar
- 0.5 tsp Salt
Directions
Step 1
In a large mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add the 500 ml of water while stirring until you achieve a smooth mixture without lumps.
Step 2
Transfer the mixture to a non-stick saucepan. Cook over medium-low heat, stirring constantly until the mixture thickens into a smooth, heavy batter, about 5-7 minutes. Remove from heat.
Step 3
Lightly grease small heatproof bowls or ramekins with some vegetable oil. Fill each bowl with the thickened batter, about 3/4 full.
Step 4
Prepare a steamer setup. Once the water in the steamer is boiling, place the bowls in the steamer and steam for 20 minutes over high heat. The rice cakes should be translucent and slightly springy to touch. Set aside to cool slightly.
Step 5
While the rice cakes are steaming, prepare the radish topping. In a frying pan, heat 2 tablespoons of vegetable oil over medium heat.
Step 6
Add the shallots and garlic, stirring until fragrant and golden brown. Be careful not to burn them.
Step 7
Add the chopped preserved radish to the pan, stirring well to combine with the shallot and garlic mixture.
Step 8
Season with sugar and salt and continue to stir-fry for another 5 minutes, allowing the flavors to meld. Adjust seasoning to taste.
Step 9
Once the rice cakes are done, remove them from the steamer and let them cool for a few minutes. Gently unmould them using a spoon.
Step 10
Top each rice cake with a generous spoonful of the radish topping. Serve warm as a delicious breakfast or snack.
Nutrition Facts
| Serving size | (1128.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 975.7 |
| Total Fat 28.2g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5062.9mg | 0% |
| Total Carbohydrate 167.2g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 11.6g | |
| Protein 15.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.6mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 472.1mg | 0% |
Source of Calories