2021年4月5日 · The Wah Kueh bears a resemblance to the more famous chwee kueh except that instead of savoury chai poh pieces on top, Ah Kong’s one is covered in a brown sauce, minced garlic, and chilli sauce. If you eat it right there and then, you’ll be served your wah kueh in a bowl that explains its namesake.

2020年7月30日 · Ever heard of wa kueh? This steamed rice cake dish, once sold by street peddlers over 50 years ago, has slowly faded out of many Singaporeans’ memories over the years. In Flavour Memories, we challenge Singaporean chef, Pamelia Chia, to recreate wa kueh entirely out of her father-in-law’s memory.

2016年6月15日 · “Wa” means bowl and as the name implies, wa kuih is a type of rice cake that was prepared and served in a bowl. It is essentially the same as chwee kuih but with different toppings. Whereas chwee kuih uses preserved radish or cai poh as the topping, wa kuih used braised minced meat as the toppings..

2021年8月6日 · Ah Kong Wa Kuih 阿公碗粿. 地址: 335 Smith St, #02-116, Chinatown Complex, Singapore 050335 营业时间: 7.30am 至售完为止

2021年10月27日 · Wa Kuih is a rare dish in Singapore, whether at home or in hawker centres. It is a humble dish originally from China's Fujian province. Today, it is mostly associated with Taiwanese street food.

2022年8月28日 · Wa Kuih is one of the rare traditional Chinese snacks we can find nowadays around us. Upon seeing this specialised traditional Hokkien food stall, we decided to give it a try.

2022年3月13日 · Wa ko kueh or Apam beras is very similar to the Chinese huat kueh. Traditional wa ko kueh is usually made by fermenting cooked rice with rice wine yeast ball. The fermentation process may take hours or days. In Indonesia, we use toddy palm wine (tuak) instead of yeast. Texture: Soft and bouncy (QQ) when they are warm.

Founded over 50 years ago (in 1959), family business Home of Woah Kueh (literally bowl cakes) is now run by third generation owner Wu Yi-chou. It's Tainan style steamed rice cake with braised pork belly, stir fried minced pork, stewed mushroom and salted duck eggs embedded inside.

Wah Kor Kueh / Wa Ko Kueh Ingredients: cold cooked rice 1 bowl; wine yeast 2 tbsp; water 900 ml; sugar 350 gm; pandan leaf 7 no; rice flour 600 gm; vanilla 1/2 tsp; eno 2 tbsp; Procedure: mix cold cooked rice with wine yeast powder ; cover at keep at room temperature for minimum half day (not more than 2 days)

One of many traditional breakfast favourites in Singapore is wah kueh, which means ‘bowl cake’ in Hokkien. Not to be confused with chwee kueh (which is Teochew, by the way), wah kueh is becoming one of those dishes that are slowly disappearing from hawker centres.