Chwee Kueh
Global • Vegetarian
About Chwee Kueh
Steamed rice cakes topped with preserved radish
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(for 4 pieces per person (typical kopitiam serving))
- 1 cup Rice flour (Premium local brand)
- 2 cups Water (Filtered)
- 2 tbsp Tapioca flour (For smooth texture)
- 1/2 tsp Salt
- 1 tbsp Vegetable oil (Use canola or olive oil for health)
- 1/2 cup Preserved radish (chai poh) (Finely chopped)
- 2 cloves Garlic (Minced)
- 2 Shallots (Thinly sliced)
- 1 tsp Light soy sauce (Low sodium)
- 1 stalk Spring onions (Chopped, for garnish) - optional
Instructions
- 1
In a mixing bowl, combine rice flour, tapioca flour, salt, and water. Stir until smooth and lump-free.
5 minutes
Use cold water to ensure a silky batter.
- 2
Add vegetable oil to the batter and mix well. Pour batter into small oiled saucers or muffin trays.
3 minutes
Lightly oil the moulds for easy removal.
- 3
Steam the batter over high heat for 15 minutes, or until set and slightly translucent.
15 minutes
Cover the steamer lid with a cloth to prevent water droplets from falling onto the cakes.
- 4
While the cakes are steaming, heat 1 tablespoon oil in a pan. Sauté garlic and shallots until fragrant.
2 minutes
Keep heat low to avoid burning the aromatics.
Why This Dish 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.
Chwee Kueh is low in fat and provides complex carbohydrates from rice flour and tapioca flour, offering sustained energy for breakfast. The topping of preserved radish, garlic, and shallots adds dietary fibre, antioxidants, and essential minerals like potassium and magnesium. Using less oil and opting for low-sodium soy sauce reduces saturated fat and sodium levels, making this dish heart-friendly and suitable for those watching their cholesterol. The simple ingredients are naturally gluten-free and free from dairy, making it accessible for most dietary needs.
Pro Tips
- 💡Tip 1: Use premium rice flour for a smoother, more authentic texture.
- 💡Tip 2: Steam in small saucers for traditional kopitiam presentation.
- 💡Tip 3: Prepare chai poh topping in advance and drain excess oil for a healthier finish.
Storage & Serving
Store steamed rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat by steaming before serving. Keep chai poh topping separate to maintain freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 8.0 g |
| Fiber | 1.0 g |
