![]() Chwee kueh (zwee gway) served in Singapore, with hot preserved radish relish | |
Place of origin | China (Guangdong) and Singapore |
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Region or state | East and Southeast Asia |
Associated cuisine | Singapore[1] |
Created by | Teochews[a] |
Main ingredients |
|
Similar dishes | Banh beo |
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.[2]
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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