By The Table desk · Last verified 11 October 2026
These three are Singapore’s favourite savoury Teochew steamed kueh, and they are often sold side by side at breakfast. Chwee kueh (“water kueh”) are small, soft, wobbly rice cakes steamed in little cups, each with a dimple filled with savoury preserved radish (chai poh) and served with sambal chilli. Png kueh are pink, peach-shaped kueh with a chewy glutinous rice skin and a filling of glutinous rice, peanuts, dried shrimp and mushroom; the peach stands for longevity. Soon kueh are translucent half-moon dumplings filled with jicama (bangkuang). All are sold by the piece, at prices set by each stall.
They are cheap, filling and full of history, and a mixed box makes one of the happiest breakfasts in town.
Quick facts
- Origin: Teochew (Chaoshan region of southern China).
- Chwee kueh: “water kueh”, a soft rice cake with chai poh and chilli.
- Png kueh: “cooked rice kueh”, also called red peach kueh; a popular festival offering.
- Soon kueh: “soon” means bamboo shoot, but Singapore’s version is usually filled with jicama.
- How sold: by the piece, or chwee kueh in sets of several cakes.
- Prices: set by each stall; check the board (as of October 2026).
The three side by side
| Kueh | Skin or base | Filling or topping | Texture |
|---|---|---|---|
| Chwee kueh | Rice flour and a lot of water, steamed in small cups | Chai poh (preserved radish) on top, plus sambal | Soft, smooth, almost custardy |
| Png kueh | Pink glutinous rice flour skin, pressed in a peach mould | Glutinous rice fried with peanuts, dried shrimp, mushroom | Chewy outside, savoury and sticky inside |
| Soon kueh | Thin, translucent skin of rice flour, glutinous rice flour and tapioca starch (recipes vary) | Braised jicama, often with dried shrimp | Soft, slippery skin; juicy, crunchy filling |
Why chwee kueh uses preserved radish
In Teochew cooking the topping was traditionally fresh stir-fried radish. In Singapore, cooks switched to chai poh, preserved radish, which keeps well in the heat and was once easier to get than fresh radish. It is fried with garlic and oil until savoury and slightly sweet, and the sambal on the side reflects Malay and Peranakan influence. The result is a very local breakfast.
Png kueh, ah kueh and the peach shape
The peach mould is about meaning: the peach symbolises longevity in Chinese culture, which is why png kueh is a common offering at festivals and celebrations. Its lesser-known cousin, ah kueh (also tau kueh), uses the same pink peach skin but is filled with mashed mung beans fried with white pepper and shallot oil, then often pan-fried for a crisp outside.
How to order, step by step
- Check the board: chwee kueh is often sold in sets of several cakes; png and soon kueh by the piece.
- Choose steamed or pan-fried if the stall offers both for png kueh or soon kueh.
- Chilli: say yes, no or on the side.
- Sauce: some stalls offer sweet dark sauce for png kueh and soon kueh.
- Takeaway: ask for chai poh and chilli to be packed separately so the cakes do not get soggy.
Worked example: for two people, “One set of chwee kueh, one png kueh, two soon kueh, chilli on the side.” To work out the bill, multiply each piece price on the board by how many you ordered and add them up.
The WahLiao Verdict
If you try only one, start with chwee kueh: it is the gentlest introduction and the easiest to love, and the chai poh tells you everything about a stall. Then build a mixed box with one png kueh and one soon kueh, so you taste soft, chewy and slippery side by side. Eat them warm, take chilli on the side if you are cautious, and go in the morning, when the steamers are freshest and the best stalls have not sold out.
Questions people ask
What does chwee kueh mean?
“Water kueh” in Teochew, because the batter has a high proportion of water, which makes it soft.
Why is png kueh pink?
The pink or red colour and peach shape are festive and auspicious, linked to celebration and longevity.
Is soon kueh made with bamboo shoot?
The name says bamboo shoot, but in Singapore jicama is the usual filling. It was a cheaper, sweet and crunchy substitute.
Are they vegetarian?
Not usually. Png kueh and soon kueh often contain dried shrimp, and the chai poh may be fried in lard. Ask the stall.
Sources: SG101 (Singapore government), Kueh 101: chwee kueh, png kueh, ah kueh and soon kueh. The Table explains; it does not endorse.
Read next: The Singapore Breakfast Explained: Kaya Toast, Soft-Boiled Eggs and Kopi · Carrot Cake Explained: White or Black, and Why There’s No Carrot · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
Leave a Reply