 Chwee kueh (zwee gway) served in Singapore, with hot preserved radish relish | |
| Place of origin | China (Guangdong) andSingapore |
|---|---|
| Region or state | East andSoutheast Asia |
| Associatedcuisine | Singapore[1] |
| Created by | Teochews[a] |
| Main ingredients |
|
Chwee kueh (Chinese:水粿;pinyin:shuǐguǒ;Pe̍h-ōe-jī:chúi-kóe;lit. 'water rice cake'), also speltchwee kweh, is a type ofsteamedrice cake originating inTeochew cuisine that is served with preserved radish.[2]
During the 19th century, manyTeochew people moved toSingapore, bringing their culinary expertise with them. Today, chwee kueh is a popularbreakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine.[1][3]
To makechwee kueh,rice flour andwater are mixed together to form a slightlyviscous 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]
Even though it has Teochew roots, the version of Chwee Kueh that we love today, with its sweet-savoury topping of chye poh (preserved radish), is adistinctly Singaporean breakfast dish.
Chwee kueh
| North America |
| ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| South America | |||||||||||||
| Europe | |||||||||||||
| Africa | |||||||||||||
| West Asia | |||||||||||||
| Central Asia | |||||||||||||
| South Asia |
| ||||||||||||
| East Asia |
| ||||||||||||
| Southeast Asia |
| ||||||||||||
| Other | |||||||||||||
.svg)
