Chwee Kueh (Singaporean Steamed Rice Cakes)

Ingredients

• •1 1/2 cups rice flour
• •2 tbsp tapioca starch
• •3 cups water
• •2 tbsp vegetable oil
• •1 cup preserved radish, finely chopped
• •3 cloves garlic, minced
• •1 tbsp soy sauce
• •1 tsp granulated sugar
• •1 tsp sesame oil

Directions

1. 1Whisk rice flour, tapioca starch, water, and 1 tablespoon oil into a smooth batter.
2. 2Pour the batter into small oiled cups set inside a steamer.
3. 3Steam for 15 minutes until the rice cakes are firm and translucent.
4. 4Fry preserved radish and garlic in remaining oil for 5 minutes.
5. 5Stir soy sauce, sugar, and sesame oil into the radish topping.
6. 6Loosen the rice cakes from their cups and spoon the preserved radish mixture over each one.

💡 Stir the batter before filling each cup; rice flour settles fast.

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