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 Chwee kueh (zwee gway) served in Singapore, with hot preserved radish relish | |
| Place of origin | China (Guangdong) and Singapore |
|---|---|
| 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]
- ^ Tan, 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.
- ^ Tan, Christopher (2013). Chinese heritage cooking. Marshall Cavendish Cuisine. p. 150. ISBN 978-981-4346-44-3. OCLC 1083203061.
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