Gluten-Free Chwee Kueh

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 cups Water
• 1 cup Preserved Radish (Chai Poh)
• 4 cloves Garlic
• 2 tablespoons Vegetable Oil
• 1 teaspoon Sugar
• 1 teaspoon Soy Sauce

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour and the 1/4 cup of Tapioca Starch until well combined.
2. 2Gradually whisk in the 2 cups of Water until the mixture is smooth and there are no lumps. Set aside.
3. 3Place the 4 cloves of Garlic in a small saucepan with the 2 tablespoons of Vegetable Oil. Heat over medium-low heat (300°F / 150°C) for 5-7 minutes, or until the garlic is fragrant and lightly golden. Do not let it burn.
4. 4Add the 1 cup of Preserved Radish (Chai Poh) to the saucepan with the garlic and oil. Stir-fry over medium heat (350°F / 175°C) for 5 minutes, until the radish is softened and fragrant. Stir in the 1 teaspoon of Sugar and the 1 teaspoon of Soy Sauce until combined. Remove from heat and set aside.
5. 5Grease 4 small heatproof molds. Pour about 1/4 cup of the rice flour mixture into each mold. Place the molds in a steamer basket over boiling water. Cover and steam over high heat (212°F / 100°C) for 20-25 minutes, or until the rice cakes are firm and cooked through. You can test for doneness by inserting a toothpick; it should come out clean.
6. 6Carefully remove the molds from the steamer. Let them cool in the molds for 5 minutes before inverting them onto a serving plate.
7. 7Spoon the preserved radish mixture over the top of the steamed rice cakes before serving.

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