Chwee Kueh are little steamed cakes made from rice flour and water, topped with savoury preserved turnip and a dollop of sambal chilli. They’re steamed in small bowl-like metal containers and form a small “dimple” or well of water in the middle when done (because they’re so soft and moist)! It’s a really popular breakfast item and snack. Fortunately they are also one of the easiest Singaporean/Malaysian delights to make at home because they require so few ingredients that should be readily available at oriental supermarkets. It’s really a godsend to overseas students like us, because it’s one of the easiest ways to cure homesickness!
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