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singaporean

Tiong Bahru Style Chwee Kueh with Savory Radish and Chili

This steamed dish pairs preserved radish, finely chopped with chili sauce, rice flour and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Medium
Balanced Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

14 g Protein
106 g Carbohydrates
18 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 118g rice flour 430 kcal
  • 342g water 0 kcal
  • 2g salt 0 kcal
  • 59g preserved radish (chai poh), finely chopped 9 kcal
  • 9g garlic, minced 13 kcal
  • 15g vegetable oil 133 kcal
  • 6g sugar 23 kcal
  • 6g soy sauce 4 kcal
  • 21g chili sauce 38 kcal

Cooking instructions

  1. watervegetable oil
    Bring water to a boil in a steamer. Lightly oil 4-5 small heatproof cups.
  2. rice flourwatersalt
    Whisk rice flour with water and salt until smooth. Pour into cups, filling each about 2/3 full.
  3. Steam for 10-12 minutes until set. Let cool 2 minutes, then unmold onto a plate.
  4. preserved radish (chai poh)garlicvegetable oil
    Heat oil in a pan. Add garlic and saute briefly, then add preserved radish and cook 2-3 minutes until fragrant and dry.
  5. rice flourpreserved radish (chai poh)chili sauce
    Top the steamed rice cakes with hot radish topping. Serve with chili sauce on the side.

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