Gluten-Free Chwee Kueh (Steamed Rice Cakes)
Steamed gluten-free rice cakes topped with preserved radish (chai poh) and chili.
Ingredients
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 3 cups Water
- 1/2 cup Preserved Radish (Chai Poh)
- 3 cloves Garlic
- 2 tbsp Vegetable Oil
- 1 tbsp Chili Paste
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the rice cakes: Combine rice flour, tapioca starch, and water. Mix well.
- 2Pour the batter into small greased ramekins or molds.
- 3Steam the rice cakes for about 25-30 minutes, or until set.
- 4Prepare the topping: Rinse preserved radish and chop finely. Sauté garlic in vegetable oil until fragrant. Add chopped radish and chili paste. Cook until heated through.
- 5Serve steamed rice cakes topped with preserved radish mixture.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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