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.


  • Ingredients A

  • 350 gm rice flour (use only rice flour from Thailand - from Asian Grocery)

  • 50 gm tapioca flour

  • 10 gm wheat starch/flour

  • 400 ml water at room temperature

  • Ingredients B

  • 950 m boiling hot water plus 1 tablespoon salt

  • 20 chwee kueh moulds or use ramekins - oil moulds/ramekins well

  • 2 tablespoons of white vinegar for boiling water in steamer

  • Chai Poh Toppings

  • 1 packet of Chai Poh - dried white radish - from Asian Grocery Shop - chopped finely

  • 3 garlic - chopped finely

  • 2 eschallots - chopped finely

  • 1 teaspoon light soy sauce

  • 3 tablespoons sugar

  • 4 tablespoons olive oil


  • 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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