During the 19th century, many Teochew people moved to Singapore, bringing their culinary expertise with them. Today, chwee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine.[1][3]
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.[4]
^ abTan, Rachel (17 September 2017). "The Breakfast Club: 6 Places For Your Chwee Kueh Fix". MICHELIN Guide. Michelin Guide. Retrieved 26 February 2022. Even though it has Teochew roots, the version of Chwee Kueh that we love today, with its sweet-savoury topping of chye poh (preserved radish), is a distinctly Singaporean breakfast dish.
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