Chwee Kueh with Savory Radish Topping

Ingredients

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 1/4 cups (300ml) water 1 1/4 cups (300ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) preserved radish (chai poh), finely chopped 1 cup (150g) preserved radish (chai poh), finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon dried shrimp, soaked and finely chopped 1 tablespoon dried shrimp, soaked and finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 tablespoon chopped spring onions (scallions) 1 tablespoon chopped spring onions (scallions)
• Homemade chili sauce, for serving Homemade chili sauce, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 3g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, cornstarch, water, and salt. Stir until well combined and smooth.
2. 2.
   Grease the molds of a steamer tray with vegetable oil. Pour the rice flour mixture into the molds, filling them about 3/4 full.
3. 3.
   Steam the rice cakes over high heat for 15-20 minutes, or until set and cooked through. Remove from the steamer and set aside.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the preserved radish, garlic, and dried shrimp. Stir-fry for 2-3 minutes until fragrant.
5. 5.
   Add soy sauce, sugar, and white pepper to the pan. Continue to stir-fry for another 2-3 minutes until the radish is caramelized and well-coated with the seasonings.
6. 6.
   Remove the radish topping from the heat and let it cool slightly.
7. 7.
   To serve, unmold the steamed rice cakes onto a plate. Top each rice cake with a generous amount of the radish topping. Garnish with chopped spring onions.
8. 8.
   Serve the Chwee Kueh with homemade chili sauce on the side.

Treat your ingredients with care...

• Preserved radish (chai poh) — Rinse the preserved radish under cold water before chopping to remove excess saltiness.
• Dried shrimp — Soak the dried shrimp in warm water for 10 minutes before finely chopping to soften them.

Tips & Tricks

• For a spicier version, add chopped red chili to the radish topping.
• If you prefer a softer texture, steam the rice cakes for a few minutes longer.
• Customize the toppings by adding other ingredients such as mushrooms or Chinese sausage.
• Leftover Chwee Kueh can be refrigerated and reheated in a steamer before serving.
• Adjust the amount of soy sauce and sugar in the radish topping according to your taste preferences.

Serving advice

Serve the Chwee Kueh while still warm for the best texture and flavor. Enjoy it as a breakfast dish or as a snack throughout the day.

Presentation advice

Arrange the Chwee Kueh neatly on a plate and top each rice cake with an equal amount of the radish topping. Garnish with a sprinkle of chopped spring onions for a pop of color.