Nut-Free Chwee Kueh

Discover the delightful simplicity of Nut-Free Chwee Kueh, a beloved Singaporean street food reimagined to suit allergy-friendly diets. These tender steamed rice cakes, made with a blend of rice flour, cornstarch, and water, are lightly salted and paired with a savory topping of aromatic preserved radish (chye poh). Enhanced with fragrant garlic, a hint of soy sauce, and a touch of sweetness, this nut-free version retains all the authentic flavors while ensuring inclusivity. Perfectly steamed to a soft, pudding-like texture, these gluten-free bites are as easy to make as they are satisfying to enjoy. Serve warm as a delicious breakfast, snack, or appetizer that's both comforting and allergy-conscious. Keywords: nut-free Chwee Kueh, gluten-free rice cakes, Singaporean street food, preserved radish topping, allergy-friendly recipes.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 180 grams Long grain white rice flour
• 600 milliliters Water
• 30 grams Cornstarch
• 1 teaspoon Salt
• 200 grams Preserved radish (Chye Poh)
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 tablespoons Light soy sauce
• 1 teaspoon Sugar

Directions

Step 1

In a medium bowl, combine rice flour, cornstarch, and salt. Gradually add water while stirring to form a smooth batter. Set aside for 30 minutes.

Step 2

Prepare a steamer and bring the water to a boil.

Step 3

Lightly grease the small shallow bowls or Chwee Kueh molds with vegetable oil to prevent sticking.

Step 4

Pour the batter evenly into the prepared molds until each is about three-quarters full.

Step 5

Place the molds in the steamer and steam on high heat for 20-25 minutes or until the rice cakes are firm and set.

Step 6

While the Chwee Kueh is steaming, rinse the preserved radish under running water to remove excess salt. Drain well and finely chop.

Step 7

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add minced garlic and fry until fragrant.

Step 8

Add the chopped preserved radish to the pan and stir well. Cook for about 2-3 minutes.

Step 9

Add light soy sauce and sugar to the radish mixture, stirring until the sugar dissolves and the radish is well seasoned. Set aside.

Step 10

Once the Chwee Kueh is cooked, remove from the steamer and allow to cool slightly before carefully unmolding them onto a serving plate.

Step 11

Top each rice cake with a generous spoonful of the preserved radish mixture.

Step 12

Serve the Nut-Free Chwee Kueh warm and enjoy!

Nutrition Facts

Serving size	1095.9 grams (1095.9g)

Amount per serving	% Daily Value*
Calories	1167

Total Fat 27.50g	35%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 10222mg	444%
Total Carbohydrate 208.80g	76%
Dietary Fiber 9.80g	35%
Total Sugars 4.50g
Protein 15.80g	32%

Vitamin D 0IU	0%
Calcium 271mg	21%
Iron 4mg	24%
Potassium 654mg	14%

*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: 21.6%

Protein: 5.5%

Carbs: 72.9%