| Chwee kueh | |
| Country: | China (Guangdong) and Singapore |
| National Cuisine: | Singapore[1] |
| Region: | East and Southeast Asia |
| Creator: | Teochews |
| Main Ingredient: |
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| Similar Dish: | Banh beo |
Chwee kueh, also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.[2]
During the 19th century, many Teochew people moved to Singapore, bringing their culinary expertise with them. Today, chwee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine.[1] [3]
To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are almost tasteless on their own, but are topped with diced preserved radish and served with chilli sauce.[4]