Chwee kueh: Difference between revisions
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[[Image:Sgchweekueh.jpg|thumb|right|325px]] |
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'''''Chwee kueh''''' (or ''chwee kway'') ([[Simplified Chinese|Chinese]]: [[wikt:水|水]][[wikt:粿|粿]]; [[Pinyin]]: shuǐ guǒ) is a type of [[steaming|steamed]] [[rice cake]], a [[cuisine of Singapore]]. ''Chwee kueh'' ([[POJ]]: chúi-kóe) in [[Min Nan|Hokkien]] literally means "water rice cake". |
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To make ''chwee kueh'', [[rice]] [[flour]] and [[water]] are mixed together to form a slightly [[viscosity|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. |
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==See also== |
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*[[Idli]] |
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[[Category:Singaporean cuisine]] |
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[[Category:Rice dishes]] |
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[[Category:Breakfast foods]] |
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[[zh:水粿]] |
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{{cuisine-stub}} |
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Revision as of 06:02, 2 October 2008
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