Chwee kueh (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.

2024年12月22日 · Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with homemade spicy sambal sauce you will absolutely love. WHAT IS CHWEE KUEH? I came to know about this popular breakfast dish called Chwee Kueh (Steamed Water Rice Cake with Preserved Turnip) when …

水粿是源自廣東 潮汕的傳統小吃，也在馬來西亞和新加坡流行，在南馬和新加坡一帶通常念成潮州話的“Chwee kueh”，在吉隆坡一帶則稱為碗仔糕（廣東話發音）。

2021年10月11日 · From teochew origin, chwee kueh is a popular breakfast dish in singapore and malaysia comprising of steamed rice cakes with preserved radish (or cai po) as a topping. This easy recipe will show...

2023年7月23日 · ‘ Chwee ’ is Teochew for ‘water’ which alludes to the nature of the light, airy cakes we know as chwee kueh. Topped with sweetish-savoury preserved radish and served with chilli, they are a popular breakfast snack in Singapore and Malaysia.

2015年8月25日 · Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice,...

2013年5月30日 · Chwee kueh should have a slight depression in the middle after it’s steamed. That’s the classic hallmark of chwee kueh. In fact, it’s the water collected in the depression that gives chwee kueh its name, which means “water cake”.

2013年5月29日 · Chwee kueh is a rice cake topped with salted turnip. The soft cake has the subtle fragrance of rice but is otherwise quite bland. The turnip, OTOH, is salty, fragrant, crunchy and oily. The...

Chwee kueh is a Teochew speciality snack. It is made by steaming a mixture of rice flour and water in saucer-shaped aluminium moulds to produce smooth, tender rice cakes. The topping is made by frying salted preserved radish and minced garlic, which is then simmered in hot oil.

2015年6月10日 · For non-Singaporeans or those who have not heard of Chwee Kueh, it is literally translated as water rice cake. They are steamed in small muffin shaped-like molds and the perfect texture should be soft and wobbly with a slight indentation in the middle.