Chwee kueh

Chwee kueh (literally "water rice cake") is a type of steamed cake originating from Singapore and Malaysia. It is a popular breakfast dish in these regions and is known for its distinctive shape and texture.

History

Chwee kueh is believed to have originated from the Teochew people, a subgroup of the Han Chinese who migrated to Southeast Asia. The dish was traditionally made at home, but it has since become a common sight at hawker centres and food courts in Singapore and Malaysia.

Preparation

The main ingredients of chwee kueh are rice flour and water, which are mixed together to form a batter. This batter is then poured into small, saucer-shaped moulds and steamed until it solidifies into a soft, slightly wobbly cake. The cakes are typically served with preserved radish (chai poh) and chili sauce, although variations may include other toppings such as cooked shrimp or minced meat.

Cultural significance

Chwee kueh is often associated with breakfast in Singapore and Malaysia, and it is a common sight at hawker centres in the morning. The dish is also popular during festivals and special occasions, where it is often served as part of a larger meal.

See also

• List of Singaporean dishes
• List of Malaysian dishes
• Teochew cuisine

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