Don Signature Crab - Singapore Food Guide

Chwee Kueh (Steamed Rice Cakes with Chai Poh)

Singapore-style Chwee Kueh — soft steamed rice cakes made from rice and tapioca flours, topped with savoury chai poh (preserved radish) for a comforting kopitiam breakfast or supper snack.

Chwee Kueh (Steamed Rice Cakes with Chai Poh)

About this dish

Chwee Kueh is a beloved Singapore hawker-centre classic: pillowy steamed rice cakes topped with wok-fried chai poh (salted preserved radish) and finished with a little chilli or dark soy for balance. You’ll find it in kopitiams and heartland stalls from Tiong Bahru to East Coast — the kind of humble, comforting snack that locals eat for breakfast, supper, or as part of a casual zi char spread.

At home, the rice cake batter is simple — rice flour, tapioca starch and water — steamed in small moulds until just set, giving a smooth, slightly chewy texture that soaks up the savory chai poh. The topping is where the hawker magic happens: chopped chai poh fried with garlic, a touch of sugar, light soy and sesame oil until fragrant and slightly caramelised. Serve warm with a generous spoonful of chai poh and sambal on the side for heat, like you’d get from a kopi stall seller.

This recipe is perfect for busy families, weekend breakfast projects with kids, or potlucks where you want something authentically Singaporean but easy to scale. It’s also forgiving — you can make the batter ahead and steam fresh when guests arrive, and the chai poh keeps well in the fridge for a few days. For a vegetarian twist, use vegetarian oil and check the chai poh for any added shrimp or pork, or substitute with minced shiitake and radish.

Ingredients

  • 200 g rice flour (white rice flour)
  • 50 g tapioca starch (or tapioca flour)
  • 700 ml water
  • 1/2 tsp fine salt (for batter)
  • 1 tbsp vegetable oil (for batter)
  • 200 g chai poh (preserved radish), rinsed and finely chopped
  • 3 tbsp vegetable oil (for frying chai poh)
  • 3 cloves garlic, finely minced
  • 1 small shallot, finely sliced (optional for extra aroma)
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar (or to taste)
  • 1/2 tsp sesame oil
  • chilli sauce or sambal to serve (store-bought or homemade)
  • cucumber slices and chopped spring onion for garnish
  • neutral oil or melted lard to grease moulds (approx. 1–2 tbsp)
  • optional: 1 pandan leaf tied (steeped in steaming water for extra aroma)

Step-by-Step Method

  1. 1. Make the batter: whisk rice flour, tapioca starch and 1/2 tsp salt in a bowl. Gradually add 700 ml water, whisking to a smooth, lump-free batter. Stir in 1 tbsp vegetable oil. Rest for 10–15 minutes — this helps the starches hydrate.
  2. 2. Prepare steaming setup: bring a large wok or steamer to a rolling boil with high heat. Grease small aluminium cups or metal moulds lightly with neutral oil or melted lard to prevent sticking.
  3. 3. Strain the batter through a fine sieve into a jug to ensure silky smooth cakes. Pour about 2–3 tbsp of batter into each mould (fill about 3/4).
  4. 4. Steam the rice cakes: place moulds in the steamer basket and steam over high heat with the lid on for 6–8 minutes, until the tops are set and no longer watery. Avoid opening the lid while steaming to keep consistent steam.
  5. 5. Cool briefly: remove moulds and let cakes cool 1–2 minutes before unmoulding onto small saucers — the cakes should hold a slightly bouncy, soft texture.
  6. 6. Make the chai poh topping: heat 3 tbsp oil in a small wok or frying pan on medium-high. Add minced garlic and sliced shallot; stir-fry until fragrant but not burnt.
  7. 7. Add chopped chai poh and stir-fry on medium heat for 5–8 minutes until the pieces turn golden and slightly crisp at the edges. Add 1 tbsp light soy sauce, 1/2 tsp sugar and 1/2 tsp sesame oil; toss to combine and fry another 1–2 minutes. Taste and adjust seasoning like at a zi char stall.
  8. 8. Assemble: spoon a generous heaped tablespoon of chai poh over each steamed rice cake. Garnish with cucumber slices and chopped spring onion.
  9. 9. Serve immediately with sambal or chilli on the side and a hot cup of kopi or strong tea. Leftovers can be reheated by steaming for 1–2 minutes to restore softness.
  10. 10. Make-ahead notes: batter can be refrigerated for up to 24 hours; stir before sieving and steaming. Chai poh keeps refrigerated for 3–4 days and can be quickly crisped up in a pan before serving.

Tips & Serving Ideas

  • Use a fine sieve when pouring the batter to remove any lumps for silky-smooth Chwee Kueh — this is a common hawker trick.
  • Always steam on high heat with a tight-fitting lid; steady strong steam is what gives the cakes their smooth texture.
  • If chai poh from the wet market has strong pork or shrimp notes, soak and rinse briefly, then dry-fry well; vegetarian versions can use finely diced shiitake and daikon.
  • Grease the moulds well (or use small aluminium cups) so cakes release easily — a little melted lard gives authentic aroma but vegetable oil is fine.
  • Buy chai poh and sambal from NTUC FairPrice, Cold Storage or Sheng Siong, or visit your local wet market for fresher preserved radish — hawker stalls often use a mix of wet-market and packaged ingredients.
  • To adjust heat, serve sambal on the side — Singapore family members often let each person control the chilli, from a tiny dab to full-on sambal padu.

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