Chwee kueh
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Chwee kueh (Template:Zh), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.[1]
History
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.[2][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]
See also
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Notes
References
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