Chwee kueh

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Chwee kueh (zwee gway) served on waxed paper with hot preserved radish relish

Chwee kueh (known also as chwee kwee or chwee kweh) (Chinese: 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; literally: 'water rice cake') is a type of steamed rice cake, a Teochew cuisine of China, Singapore, Johor and certain places in Southeast Asia.

To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are topped with diced preserved radish and served with chilli sauce. Chwee kueh is a popular breakfast item in Singapore[1] and Johor.

See also[edit]


  1. ^ Cheng, Victoria (2012). "GastroNOMmy: An intro to Chwee Kueh, with tips from cookbook author, Wee Eng Hwa". Retrieved January 23, 2012. Chwee kueh