|Place of origin||Southern China|
|Similar dishes||Banh beo|
Chwee kueh (Chinese: 水粿; 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. Chwee kueh is a popular breakfast item in Singapore, Thailand and Johor, Malaysia. Originating from Teochew cuisine, 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.
- Tan, Christopher (2013). Chinese heritage cooking. Marshall Cavendish Cuisine. p. 150. ISBN 978-981-4346-44-3. OCLC 1083203061.
- Cheng, Victoria (2012). "GastroNOMmy: An intro to Chwee Kueh, with tips from cookbook author, Wee Eng Hwa". gastronommy.com. Retrieved January 23, 2012.
- 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)