Chwee kueh

Chwee kueh is a steamed rice cake originating in Teochew cuisine, from the Chaoshan region of Guangdong, China, brought to Southeast Asia by Teochew migrants and now especially associated with Malaysian and Singaporean cuisine, where it became a widely available hawker-centre breakfast dish. A mixture of rice flour and water is poured into small cups and steamed, producing a bowl-shaped cake that is almost tasteless on its own, then topped with diced preserved radish and served with chili sauce, typically eaten as a breakfast item or snack. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/