Vegan Chwee Kueh

Delight in the authentic flavors of Vegan Chwee Kueh, a plant-based twist on the beloved Singaporean steamed rice cakes. This recipe combines the silky, pudding-like texture of rice and tapioca flour cakes with a savory topping of fragrant garlic, soy-infused preserved radish, and a touch of sweetness for balance. Perfectly steamed and lightly garnished with fresh scallions, this dish is a satisfying vegan breakfast or snack that captures the essence of traditional Chwee Kueh without any animal products. With easy-to-follow steps, this recipe ensures you can recreate this iconic Southeast Asian street food in your own kitchen, delivering an irresistible combination of creamy, savory, and umami flavors.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 150 grams Rice flour
• 30 grams Tapioca flour
• 600 ml Water
• 1 teaspoon Salt
• 100 grams Preserved radish (chai poh)
• 3 tablespoons Vegetable oil
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce
• 2 teaspoons Sugar
• 2 tablespoons Scallions, chopped

Directions

Step 1

In a large mixing bowl, combine rice flour, tapioca flour, salt, and water. Stir until smooth and set aside for 10 minutes to allow the flour to fully hydrate.

Step 2

Grease small bowls or shallow cups with a bit of vegetable oil for easy removal of the cakes later. This is traditionally done using small metal or ceramic cups.

Step 3

Pour the batter into the prepared small bowls until they are about three-quarters full.

Step 4

Prepare a steamer by filling it with water and bringing it to a boil. Once boiling, place the bowls with the batter into the steamer.

Step 5

Steam the rice cakes for about 20-25 minutes over high heat, or until the cakes are firm and translucent.

Step 6

While the rice cakes are steaming, rinse and drain the preserved radish to remove excess salt and set aside.

Step 7

Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.

Step 8

Add the preserved radish to the pan, followed by soy sauce and sugar. Stir-fry everything for about 5-7 minutes until the radish turns slightly crispy. Remove from heat.

Step 9

Once the rice cakes are cooked, let them cool for a few minutes before removing them from the bowls.

Step 10

Top each Chwee Kueh with a generous spoonful of the cooked radish topping and a sprinkle of chopped scallions.

Step 11

Serve the Vegan Chwee Kueh warm as a delightful and savory breakfast or snack.

Nutrition Facts

Serving size	(995.1g)

Amount per serving	% Daily Value*
Calories	1113.0

Total Fat 41.1g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 6532.9mg	0%
Total Carbohydrate 171.9g	0%
Dietary Fiber 6.0g	0%
Total Sugars 17.9g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 189.8mg	0%
Iron 3.4mg	0%
Potassium 468.7mg	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: 32.9%

Protein: 6.0%

Carbs: 61.1%