Chwee kueh

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Chwee kueh
Chwee kueh.jpg
Chwee kueh (zwee gway) served with hot preserved radish relish
Place of originSouthern China
Main ingredients
  • rice flour
  • preserved radish
Similar dishesBanh beo
Chwee Kueh in Shantou, China

Chwee kueh (Chinese: 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kwee or chwee kweh, is a type of steamed rice cake served with preserved radish.[1] Chwee kueh is a popular breakfast item in Singapore, Thailand[2] and Johor, Malaysia. Originating from Teochew cuisine,[3] eaten in China, Singapore, Thailand, Johor, Malaysia and certain parts of Southeast Asia.

To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are almost tasteless on their own, but are topped with diced preserved radish and served with chilli sauce.

See also[edit]


  1. ^ Tan, Christopher (2013). Chinese heritage cooking. Marshall Cavendish Cuisine. p. 150. ISBN 978-981-4346-44-3. OCLC 1083203061.
  2. ^ Cheng, Victoria (2012). "GastroNOMmy: An intro to Chwee Kueh, with tips from cookbook author, Wee Eng Hwa". Retrieved January 23, 2012. Chwee kueh
  3. ^ Polytechnic, Temasek, author. (2015). Singapore Hawker Classics Unveiled. Marshall Cavendish International (Asia) Pte Ltd. p. 108. ISBN 978-981-4677-86-8. OCLC 969009019.CS1 maint: multiple names: authors list (link)