Chwee Kueh — 水粿
Cuisine: Singaporean · Origin: Singapore
Chwee Kueh is a beloved Singaporean breakfast and snack cake made from a steamed batter of rice flour, tapioca starch, and water, creating a smooth, jiggly texture reminiscent of silken tofu. The dish is topped with a savory mixture of diced preserved radish (chai poh), crispy shallots, and a drizzle of dark soy sauce, providing sharp umami and textural contrast. Traditionally served warm in stacks of four pieces, it's a hawker center icon that exemplifies Singapore's multicultural food heritage, popular among all communities. The simplicity of the base allows the toppings to shine, making it an affordable yet deeply satisfying street food that has remained virtually unchanged for generations, reflecting the timeless appeal of humble, well-executed comfort food.
Standard serving: ~280 kcal (4 pieces (150g), estimate)
Chwee Kueh's name literally means 'water cake' in Hokkien, referring to its silky, custard-like texture that wobbles on the plate—a texture achieved by steaming a simple batter until it's just set but still delicate.
Photo by Ruth Ellison. (CC BY 2.0), source.
.jpg){kind=link}
水粿 — 水粿
料理：Singaporean · 起源地：Singapore
Chwee Kueh is a beloved Singaporean breakfast and snack cake made from a steamed batter of rice flour, tapioca starch, and water, creating a smooth, jiggly texture reminiscent of silken tofu. The dish is topped with a savory mixture of diced preserved radish (chai poh), crispy shallots, and a drizzle of dark soy sauce, providing sharp umami and textural contrast. Traditionally served warm in stacks of four pieces, it's a hawker center icon that exemplifies Singapore's multicultural food heritage, popular among all communities. The simplicity of the base allows the toppings to shine, making it an affordable yet deeply satisfying street food that has remained virtually unchanged for generations, reflecting the timeless appeal of humble, well-executed comfort food.
標準份量：約 280 kcal（4片（150克），估計值）
「水粿」的名字在閩南語中字面上就是「水糕」的意思，指的是它那絲滑、蛋奶凍般的口感，在盤子上會輕輕搖晃——這種口感是透過將簡單的麵糊蒸到恰好凝固但仍保持柔嫩的狀態而達成的。
圖片來源：Ruth Ellison.（CC BY 2.0）— 來源