A
uniquely Singaporean culinary creation, chwee kueh (literally “water
cakes”) was invented by Teochew immigrants. They were inspired by a
hometown snack–steamed rice cake made with milled rice and water.
To
add flavour and texture to these plain and soft saucer-sized steamed
cakes, they added a salty and crunchy topping of chopped chye poh
(salted radish). Chilli sauce provided a dash of piquancy.
Even
today, this economical dish is still a popular breakfast item and
all-day snack. We taste-test five chwee kueh specialist and rate them
based on their kueh (rice cake), chye poh, and chilli.
Poor families in china would grind small amount of rice with water to extend their meagre supply of rice. The thin batter would then be steam in small ceramic bowl to make cakes. Traditionally, these cakes were consume plain. In singapore and malaysia, chye poh toppings ( chinese raddish ) were included to enhance the taste.Corn flour is added to the rice flour to give it the extra springy texture, Chwee kueh is a popular breakfast delicacy in singapore and malaysia but it can be eaten anytime these days as it is light on the stomach.
Bedok Chwee Kueh ( Personal favourite )
#01-53 Bedok Interchange Food Centre
Opening hours: Daily: 6.30am-11pm
Price: from $1.00 for 4 pieces
Rating: 3.5/5
This
was the original stall that spawned a popular franchise. The top draw
here was their tasty chye poh. It had a very appealing flavor that’s
more sweet than salty. The chye poh was finely chopped but still
crunchy, with lots of fragrant sesame seed mixed in.
Although the
rice cake was very soft, we thought it was too watery and lacked
sufficient mouthfeel. It disintegrated too easily for our liking.
Those who prefer their chilli sauce hot would also find the sambal belachan here too gentle.
Chwee kueh in Teochew means water cakes and the name is related to the dish's humble origin.
There are a few versions of how it originated. One is that it began in ancient China's southern provinces as a way for the poor to stretch their meagre rice supply.
Poor families would grind a small amount of rice with water using a stone mill. The thin batter was then steamed in ceramic bowls to make cakes.
The recipe is still as simple and easy as it was then.
Traditionally, the steamed cakes were consumed plain. The chai po topping is a "luxury" add-on unique to Singapore and Malaysia. For this recipe, rice flour is used instead of stone-milled rice.
The addition of corn flour gives a springy texture to the steamed cake.
I also use shallot oil in the batter to give some extra flavour - not usually found in those you buy from hawkers.
One vital tip is to grease the metal moulds before filling them with the batter. If you do not, you will have a nightmare trying to extract the chwee kueh.
When it is time to remove them from the moulds, use a greased butter knife.
Run the knife around the edge of the mould before sliding it under the chwee kueh and gently prying it out.
To get last week's recipe for the chai po topping and shallot oil, go to www.tnp.sg
Shoot and shareTry out any of the recipes featured in this column, take a picture of the dish and send it to hedykhoo@sph.com.sg.
- See more at: http://www.soshiok.com/recipe/chwee-kueh#sthash.cjt7XAAQ.dpuf
There are a few versions of how it originated. One is that it began in ancient China's southern provinces as a way for the poor to stretch their meagre rice supply.
Poor families would grind a small amount of rice with water using a stone mill. The thin batter was then steamed in ceramic bowls to make cakes.
The recipe is still as simple and easy as it was then.
Traditionally, the steamed cakes were consumed plain. The chai po topping is a "luxury" add-on unique to Singapore and Malaysia. For this recipe, rice flour is used instead of stone-milled rice.
The addition of corn flour gives a springy texture to the steamed cake.
I also use shallot oil in the batter to give some extra flavour - not usually found in those you buy from hawkers.
One vital tip is to grease the metal moulds before filling them with the batter. If you do not, you will have a nightmare trying to extract the chwee kueh.
When it is time to remove them from the moulds, use a greased butter knife.
Run the knife around the edge of the mould before sliding it under the chwee kueh and gently prying it out.
To get last week's recipe for the chai po topping and shallot oil, go to www.tnp.sg
Shoot and shareTry out any of the recipes featured in this column, take a picture of the dish and send it to hedykhoo@sph.com.sg.
- See more at: http://www.soshiok.com/recipe/chwee-kueh#sthash.cjt7XAAQ.dpuf
Chwee kueh in Teochew means water cakes and the name is related to the dish's humble origin.
There are a few versions of how it originated. One is that it began in ancient China's southern provinces as a way for the poor to stretch their meagre rice supply.
Poor families would grind a small amount of rice with water using a stone mill. The thin batter was then steamed in ceramic bowls to make cakes.
The recipe is still as simple and easy as it was then.
Traditionally, the steamed cakes were consumed plain. The chai po topping is a "luxury" add-on unique to Singapore and Malaysia. For this recipe, rice flour is used instead of stone-milled rice.
The addition of corn flour gives a springy texture to the steamed cake.
I also use shallot oil in the batter to give some extra flavour - not usually found in those you buy from hawkers.
One vital tip is to grease the metal moulds before filling them with the batter. If you do not, you will have a nightmare trying to extract the chwee kueh.
When it is time to remove them from the moulds, use a greased butter knife.
Run the knife around the edge of the mould before sliding it under the chwee kueh and gently prying it out.
To get last week's recipe for the chai po topping and shallot oil, go to www.tnp.sg
Shoot and shareTry out any of the recipes featured in this column, take a picture of the dish and send it to hedykhoo@sph.com.sg.
- See more at: http://www.soshiok.com/recipe/chwee-kueh#sthash.cjt7XAAQ.dpufater cakes and the name is related to the dish's humble origin.
There are a few versions of how it originated. One is that it began in ancient China's southern provinces as a way for the poor to stretch their meagre rice supply.
Poor families would grind a small amount of rice with water using a stone mill. The thin batter was then steamed in ceramic bowls to make cakes.
The recipe is still as simple and easy as it was then.
Traditionally, the steamed cakes were consumed plain. The chai po topping is a "luxury" add-on unique to Singapore and Malaysia. For this recipe, rice flour is used instead of stone-milled rice.
The addition of corn flour gives a springy texture to the steamed cake.
I also use shallot oil in the batter to give some extra flavour - not usually found in those you buy from hawkers.
One vital tip is to grease the metal moulds before filling them with the batter. If you do not, you will have a nightmare trying to extract the chwee kueh.
When it is time to remove them from the moulds, use a greased butter knife.
Run the knife around the edge of the mould before sliding it under the chwee kueh and gently prying it out.
To get last week's recipe for the chai po topping and shallot oil, go to www.tnp.sg
Shoot and shareTry out any of the recipes featured in this column, take a picture of the dish and send it to hedykhoo@sph.com.sg.
- See more at: http://www.soshiok.com/recipe/chwee-kueh#sthash.cjt7XAAQ.dpufater cakes and the name is related to the dish's humble origin.
There
are a few versions of how it originated. One is that it began in
ancient China's southern provinces as a way for the poor to stretch
their meagre rice supply.
Poor families would grind a small amount of rice with water using a stone mill. The thin batter was then steamed in ceramic bowls to make cakes.
The recipe is still as simple and easy as it was then.
Traditionally, the steamed cakes were consumed plain. The chai po topping is a "luxury" add-on unique to Singapore and Malaysia. For this recipe, rice flour is used instead of stone-milled rice.
The addition of corn flour gives a springy texture to the steamed cake.
I also use shallot oil in the batter to give some extra flavour - not usually found in those you buy from hawkers.
One vital tip is to grease the metal moulds before filling them with the batter. If you do not, you will have a nightmare trying to extract the chwee kueh.
When it is time to remove them from the moulds, use a greased butter knife.
Run the knife around the edge of the mould before sliding it under the chwee kueh and gently prying it out.
To get last week's recipe for the chai po topping and shallot oil, go to www.tnp.sg
Shoot and shareTry out any of the recipes featured in this column, take a picture of the dish and send it to hedykhoo@sph.com.sg.
- See more at: http://www.soshiok.com/recipe/chwee-kueh#sthash.cjt7XAAQ.dpuf
Poor families would grind a small amount of rice with water using a stone mill. The thin batter was then steamed in ceramic bowls to make cakes.
The recipe is still as simple and easy as it was then.
Traditionally, the steamed cakes were consumed plain. The chai po topping is a "luxury" add-on unique to Singapore and Malaysia. For this recipe, rice flour is used instead of stone-milled rice.
The addition of corn flour gives a springy texture to the steamed cake.
I also use shallot oil in the batter to give some extra flavour - not usually found in those you buy from hawkers.
One vital tip is to grease the metal moulds before filling them with the batter. If you do not, you will have a nightmare trying to extract the chwee kueh.
When it is time to remove them from the moulds, use a greased butter knife.
Run the knife around the edge of the mould before sliding it under the chwee kueh and gently prying it out.
To get last week's recipe for the chai po topping and shallot oil, go to www.tnp.sg
Shoot and shareTry out any of the recipes featured in this column, take a picture of the dish and send it to hedykhoo@sph.com.sg.
- See more at: http://www.soshiok.com/recipe/chwee-kueh#sthash.cjt7XAAQ.dpuf
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