How to Make Chwee Kueh (Traditional & Healthy Version)
Chwee Kueh is a beloved breakfast staple in Singapore, often found in bustling kopitiams and hawker centres. This steamed rice cake, topped with savoury preserved radish ('chai poh'), is a hallmark of Singaporean hawker culture. Originating from Teochew communities, Chwee Kueh is cherished for its soft, melt-in-your-mouth texture and the umami-rich topping. The dish perfectly represents Singapore’s culinary fusion, blending traditional techniques with modern health-conscious adaptations. Its mild flavour and simplicity make it a popular choice for breakfast or a light snack, especially among locals seeking nostalgic comfort food. The ease of preparation and minimal ingredients allow busy Singaporeans to enjoy a wholesome start to their day. With the rise of health awareness, Chwee Kueh has evolved in kopitiams across the island, now often featuring lighter oils and less sodium, making it a smart choice for those who track their calories. Whether enjoyed at a hawker stall or prepared at home, Chwee Kueh embodies the vibrant, inclusive spirit of Singapore’s food scene.
Ingredients
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine rice flour, tapioca flour, salt, and water. Stir until smooth and lump-free.
Step 2 · Add vegetable oil to the batter and mix well
Add vegetable oil to the batter and mix well. Pour batter into small oiled saucers or muffin trays.
Step 3 · Steam the batter over high heat for 15 minutes
Steam the batter over high heat for 15 minutes, or until set and slightly translucent.
Step 4 · While the cakes are steaming
While the cakes are steaming, heat 1 tablespoon oil in a pan. Sauté garlic and shallots until fragrant.
Step 5 · Add preserved radish (chai poh) to the pan and stir-fry until aromatic
Add preserved radish (chai poh) to the pan and stir-fry until aromatic. Add light soy sauce and mix well.
Step 6 · Once steamed
Once steamed, remove Chwee Kueh from moulds and place on serving plates.
Step 7 · Top each rice cake generously with the chai poh mixture
Top each rice cake generously with the chai poh mixture. Garnish with chopped spring onions if desired.
Why this recipe is healthy
This healthier version of Chwee Kueh is a great choice for calorie-conscious eaters, as it uses minimal oil and low-sodium soy sauce. The rice cakes are steamed rather than fried, significantly lowering fat content. The use of plant-based ingredients makes it vegetarian and vegan-adaptable, while the preserved radish offers flavour without excessive calories. Ideal for breakfast, it provides energy without heaviness, supporting a balanced diet and healthy lifestyle.
A note on tradition
Chwee Kueh holds a special place in Singapore’s food heritage, often enjoyed as a morning treat at kopitiams or hawker centres island-wide. Its roots lie in Teochew tradition, but today, it is embraced by Singaporeans of all backgrounds. The dish is typically eaten for breakfast or as a light snack, reflecting the nation’s multicultural approach to food and the vibrant hawker culture. The simplicity, affordability, and comforting flavours of Chwee Kueh make it a favourite for all ages, especially during casual gatherings or busy mornings.