Chwee Kueh with a Canadian Twist

Ingredients

In this Canadian Chinese adaptation of Chwee Kueh, we incorporate a Canadian twist by infusing the preserved radish topping with maple syrup. This adds a subtle sweetness to the dish, complementing the savory flavors and creating a unique flavor profile that combines the best of both cuisines. We alse have the original recipe for Chwee kueh, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 2 tablespoons tapioca flour 2 tablespoons tapioca flour
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) water for steaming 1 cup (235ml) water for steaming
• 1 cup (235ml) preserved radish (chai poh) 1 cup (235ml) preserved radish (chai poh)
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 shallots, thinly sliced and fried until golden brown 2 shallots, thinly sliced and fried until golden brown
• Sambal sauce, to serve Sambal sauce, to serve

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine rice flour, tapioca flour, water, and salt. Mix well until a smooth batter is formed.
2. 2.
   Grease small individual molds with oil and pour the batter into each mold, filling it up to 3/4 full.
3. 3.
   Steam the molds over high heat for about 10 minutes or until the rice cakes are cooked through and firm.
4. 4.
   In a pan, heat vegetable oil over medium heat. Add preserved radish and stir-fry for 2 minutes.
5. 5.
   Add maple syrup to the pan and continue stir-frying for another 2 minutes until the radish is coated with the syrup.
6. 6.
   Remove the rice cakes from the molds and top each with a spoonful of the maple-infused preserved radish.
7. 7.
   Garnish with fried shallots and serve with sambal sauce on the side.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for a smooth texture in the rice cakes.
• Preserved radish (chai poh) — Rinse the preserved radish before stir-frying to remove excess saltiness.
• Sambal sauce — Adjust the amount of sambal sauce according to your preferred level of spiciness.

Tips & Tricks

• To achieve a smooth batter, make sure to mix the rice flour and tapioca flour with water thoroughly.
• Grease the molds well to prevent the rice cakes from sticking.
• Adjust the amount of maple syrup in the preserved radish according to your desired level of sweetness.
• For an extra burst of flavor, sprinkle some chopped spring onions on top of the rice cakes before adding the preserved radish.
• If you prefer a milder spiciness, serve the Chwee Kueh with sweet chili sauce instead of sambal sauce.

Serving advice

Serve the Maple-infused Chwee Kueh as a breakfast or snack option. It is best enjoyed warm, straight from the steamer. Pair it with a hot cup of Chinese tea for a truly authentic experience.

Presentation advice

Arrange the Maple-infused Chwee Kueh on a plate, ensuring that the golden radish topping is evenly distributed. Garnish with fried shallots and a drizzle of sambal sauce for an attractive presentation.