Dec 22, 2024 · Learn how to make soft water cake topped with sweet and savory chai poh (preserved turnip) toppings and served with homemade spicy sambal sauce you will absolutely love. WHAT IS CHWEE KUEH? I came to know about this popular breakfast dish called Chwee Kueh (Steamed Water Rice Cake with Preserved Turnip) when …

Jun 19, 2019 · Chwee kueh (水粿) literally translates to water cakes! They are tasteless, with a jiggly and slightly chewy texture, but tastes amazing when paired with the preserved radish topping.

Chwee kueh (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.

Oct 11, 2021 · From teochew origin, chwee kueh is a popular breakfast dish in singapore and malaysia comprising of steamed rice cakes with preserved radish (or cai po) as a topping. This easy recipe will show...

Oct 4, 2021 · Mix minced raddish, chopped garlic, shallots, dark soy sauce, light soy sauce, and sugar in a mixing bowl. Heat oil in wok and fry the mixed ingredients until the garlic and shallots are golden brown. Stir in the roasted sesame seeds and set aside. To prepare Chwee Kueh:

May 30, 2013 · Chwee kueh should have a slight depression in the middle after it’s steamed. That’s the classic hallmark of chwee kueh. In fact, it’s the water collected in the depression that gives chwee kueh its name, which means “water cake”. Where does the water come from?

If you want to learn how to make these traditional delicacies, chwee kueh would be a good start. It doesn't take long and the ingredients are cheap, so you don't waste much time or money if you fail.

Chwee kueh is a traditional steamed rice cake originating from Singapore, where it’s been created by the Teochew people. The dish is made by mixing rice flour and water into a thin mixture that’s poured into aluminum cups and steamed.

Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. One thing to take note is that the chye poh needs to be washed 2-3 times so that it’s not too salty.

A good Chwee Kueh is full of fragrance of rice, it melts in your mouth with the bits and pieces of Chai Poh toppings giving it the crunchiness and flavors that it needs. The duo compliment each other and their unique taste are there to stay in my memories.