Chwee kueh
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Chwee kueh (or chwee kway) (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; literally "water rice cake") is a type of steamed rice cake, a cuisine of Singapore and Johor.
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.
[edit] See also
[edit] References
- ^ Cheng, Victoria (2012 [last update]). "GastroNOMmy: An intro to Chwee Kueh, with tips from cookbook author, Wee Eng Hwa". gastronommy.com. http://www.gastronommy.com/2011/11/intro-to-chwee-kueh-with-tips-from.html. Retrieved January 23, 2012. "Chwee kueh"
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