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Today, chwee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine. [1] [3] To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a ...
Traditional kueh (or kue) are sometimes made in conjunction with festivals that the Peranakans celebrate. For example, kueh genggang (also commonly known as kueh lapis), is a type of multi layered cake, most often eaten during Chinese New Year to symbolise a ladder of continued prosperity.
Chè thập cẩm (chè lẫn) meaning ten-ingredient sweet soup or mixed sweet soup is a mixture of various kinds of ingredients such as black-eyed peas, azuki beans, lotus seeds, mung beans, coconut, syrup, ice cream, milk and trân châu. This is one of the most popular forms of chè served in Vietnam.
In the Malay world, modaks are known as kuih modak (in Malaysia, Brunei and Singapore) or kue modak (in Indonesia). There are also similar types of modak such as klepon and cenil . Myanmar
(kali mirch in Hindi). [6] Chutney: the term chutney refers to a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spices, vegetables or fruits. Chutneys may be either wet or dry, and can have a coarse to a fine texture.
Chee-Chee or Chee Chee may refer to: Chee-Chee, a monkey character in the Doctor Dolittle series of children's books; Chee-Chee, an ethnic slur against an Anglo-Indian or person of mixed Eurasian descent; also a reference to English spoken with a South Asian accent; Chee-Chee and Peppy, an American teen R&B vocal duo in the early 1970s
Chhau-a-koe, also spelt caozaiguo, is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Jersey cudweed or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color. [1] The kuih is found in Fujian, Hakka, and Taiwanese cuisine.
The term "kue" is derived from Hokkien: 粿 koé. [4] It is a Chinese loanword in Indonesian.It is also spelled as kuih in Malaysian, and kueh in Singapore. Kue are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.