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Chwee Kueh i.e. Water Cake in Teochew

This is a very sought after breakfast for Singaporeans and still is today. The stall in Tiong Bahru in Singapore sells the best Chwee Kueh.



  • 1.

    Mix Ingredients A well

  • 2.

    Add Ingredients B, stir and mix well and pour into individual moulds

  • 3.

    Steam on high heat for 15 mins

  • 4.

    Cool steamed chwee kueh thoroughly before removing from moulds - the trick is to sit the moulds on a bed of ice

  • 5.

    Chai Poh toppings

  • 6.

    In a wok fry garlic for about 2 mins

  • 7.

    Add the remaining ingredients

  • 8.

    Fry till dark brown and aromatic

  • 9.

    Put the cooked toppings on the steamed chwee kuey and serve with chillie sauce


There are two types of chai poh. Buy the sweet type not the salted ones.
Put vinegar in boiling water in steamer so that the steamed chwee kueh will be white
Chai Poh toppings can be prepared before hand and kept in the freezer for about a week.
Steamed chwee kueh can be kept in an airtght container in the fridge for about 2 days

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Chwee Kueh i.e. Water Cake in Teochew.


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