32min 4 ppl
Chwee Kueh
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 9 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 4g
Carbs 33g
Fats 7g
About this dish
Steamed rice flour cups with a soft, savoury centre, topped with preserved radish fried with garlic and chilli oil for a light vegan hawker breakfast.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesminced4
Tins & Jars
- Preserved radishchai poh, rinsed and finely chopped150 g
Dried Goods
- Rice flour150 g
- Tapioca Starch2 tbsp
- Dried shiitake mushroomssoaked and finely diced15 g
- Sugar1 tsp
Spices & Seasonings
- Salt1 tsp
- Dried Red Chilliessoaked, blended, for the chilli oil2
Oils & Condiments
- Vegetable Oil4 tbsp
- Dark soy sauce1 tbsp
Utensils
- Mixing bowl
- Steamer basket
- Wok
- Blender
Method
1
Whisk the rice flour, tapioca starch and salt with 700ml of water until smooth and lump-free.
Approx. 6 minutes
2
Pour the batter into small heatproof rice cake moulds, filling each about two-thirds full.
Approx. 8 minutes
3
Arrange the moulds in a steamer basket set over boiling water and steam for 20 minutes until the cakes are set and translucent.
Approx. 20 minutes
4
Remove the cakes from the steamer and leave to cool slightly while preparing the topping.
Approx. 2 minutes
5
Heat two tablespoons of the vegetable oil in a wok and fry the garlic until golden.
Approx. 3 minutes
6
Add the chopped preserved radish and diced shiitake mushrooms, stirring for five minutes until fragrant.
Approx. 5 minutes
7
Stir in the dark soy sauce and sugar and fry for two more minutes, then set the topping aside.
Approx. 2 minutes
8
Blend the soaked dried chillies with the remaining vegetable oil into a smooth chilli oil.
Approx. 3 minutes
9
Unmould the rice cakes and top each with the fried preserved radish and a drizzle of chilli oil to serve.
Approx. 6 minutes
