|Place of origin||China (Guangdong) and Singapore|
|Region or state||East and Southeast Asia|
|Associated national cuisine||Singapore|
|Similar dishes||Banh beo|
Chwee kueh (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kwee or chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
During the 19th century, many Teochew people moved to Singapore, bringing their culinary expertise with them. Today, chee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine.
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.
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.