Gluten-Free 'Chwee Kueh' with Steamed Rice Cakes

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 1/4 cup Tapioca Starch, and 1/2 tsp Salt until well combined.
2. 2Gradually whisk in the 1.5 cups Water until the batter is smooth and there are no lumps. Set aside.
3. 3Lightly grease six about 113 g ramekins or heatproof cups. Pour the batter into the prepared ramekins, filling each about 3/4 full.
4. 4Place the filled ramekins in a steamer basket over a pot of boiling water. Cover and steam for 20 to 25 minutes, or until the cakes are set and appear translucent.
5. 5While the cakes are steaming, prepare the topping. Place the 1 cup Preserved Radish (Chye Poh) in a sieve and rinse under cold water to remove excess salt. Drain well and finely chop.
6. 6Peel and mince the 3 cloves Garlic. Heat the 2 tbsp Vegetable Oil in a small skillet over medium heat (176.7°C / 175°C). Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
7. 7Add the chopped preserved radish and 1 tsp Sugar to the skillet with the garlic. Stir-fry for 3 to 5 minutes until the radish is heated through and slightly caramelized. Remove from heat.
8. 8Once the rice cakes are cooked, carefully remove the ramekins from the steamer. Let them cool in the ramekins for 5 minutes before inverting them onto a plate.
9. 9Spoon the preserved radish mixture generously over each steamed rice cake and serve warm.

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