Kuehs are common snacks of the Hokkien, Teochew and Peranakan cuisine. The terminology is actually a general description for bite-size nibbles. We realised that majority of foreigners and even generation Y Singaporeans are largely confused by what kuehs actually are and the different types of kuehs available.

These traditional delights come in many different forms and are either sweet or savoury. It could be a biscuit, cake, pudding or other rice-based treats. Preparations of kuehs are not confined to a single recipe due to its various Asian origins. Furthermore, most were actually created based on rough approximation.

If you are still confused, read our Beginner’s Guide to Kuehs and do make time to sample these lovely heritage desserts!

#1 ANG KU KUEH

Ang Ku Kueh is a soft Chinese pastry with sweet mung bean and peanut filling. The soft red skin that wraps the dessert is made with sweet potato and rice flour. The taste and texture of Ang Ku Kueh are very similar to that of Japanese mochi. When directly translated, Ang Ku Kueh actually means Red Tortoise Cake. The Hokkien name was given to the round shaped dessert due to its uncanny resemblance to a tortoise shell.

#2 CHWEE KUEH

Chwee Kuehs aka Water Rice Cakes are actually mini bowl-shaped steamed rice cakes topped with crunchy salted turnips. These savoury snacks are often consumed as breakfast in Singapore and are best served with chilli.

#3 KUEH TALAM

Kueh Talam is a classic Nyonya dessert. When translated, it means Coconut Tray Cake. Characterized by a rectangular block of green and white, this layered cake pudding is made with two key ingredients – pandan and coconut.

#4 KUIK TAKO

Kuik Tako aka Water Chestnut Dessert is a popular coconut-base dessert. It is a white square-shaped jelly wrapped with pandan leaves. The dessert itself is filled with diced water chestnuts and is best served cold.

#5 LAPIS SAGU

Lapis Sagu is a sweet 9-layer rainbow coloured kueh. Made with a mixture of different flour, coconut milk and sugar, the rainbow kueh is soft and chewy. The most intriguing part of this dessert is that you can peel off each layer!

#6 PNG KUEH

Png Kuehs are Teochew savoury glutinous rice cakes. These dumplings are available in different hues of pink and can be either steamed or pan-fried. Its fillings include a variety of ingredients such as peanuts, mushrooms and shrimps. For maximum satisfaction, eat it with sweet dark soy sauce and sambal chilli.

#7 ONDEH ONDEH

Ondeh Ondeh are green glutinous rice balls made with palm sugar and coated with freshly grated coconut. These sweet mini balls are extremely chewy as it is made with mainly glutinous rice flour.

#8 SOON KUEH

Soon Kueh is yet another classic Teochew dish. These delicate near-translucent dumplings are filled with dried prawns, minced pork and a myriad of shredded vegetables. Method of serving is similar to Png Kueh, where they are best eaten with soy sauce and chilli sauce.

#9 TUTU KUEH

Tutu Kuehs are mini steamed white rice cakes filled with either grated coconut or roasted peanuts. These traditional Singaporean desserts are served on a fragrant piece of pandan leaf and are nostalgic snacks for the older generation.

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor mee.

Illustrations for ladyironchef by Anna.

Breakfast is always a motivation to get out of bed, especially for weekends. While brunch is arguably Singaporean’s favourite meal of the day, and while I like my eggs, French toast and pancakes, I also love going to the hawker centres in the suburbs and neighbourhood for my local breakfast fix. In Singapore, we are really spoiled for choices when it comes to cheap and good hawker food.

Here are 7 of the cheapest Singapore’s local hawker breakfast options.

Kaya Toast

Old-schol bread toasted over traditional charcoal grill, with a generous spread of kaya (with soft-boiled eggs and a cup of kopi (coffee) is the quintessential Singaporean breakfast. This is probably the simplest, yet most satisfying and local breakfast cannot get any better than this. Most coffee shops serve a set for under S$2.50.

Carrot Cake

One of my favourite hawker food is Carrot Cake, also known as Chai Tow Kway. Not to be mistaken with the Western dessert, Singapore’s rendition is stir-fried radish cake with eggs, and it comes in either white or black (sweet soy sauce).

Chee Cheong Fun

Chee Cheong Fun is a Chinese dish of thin rice noodle roll which comes with a variety of fillings – like shrimp, char siew and beef. Or you can opt for the plain ones, which is doused in either sweet or chilli sauce, and topped with sesame seeds.

Chwee Kueh

Chwee Kueh, a type of steamed rice cake topped with diced preserved radish, is another popular local breakfast in Singapore. You can get a packet of four Chwee Kueh for S$1.20.

Economic Bee Hoon

This is one of the cheapest hawker breakfast. You can usually get a plate of economic bee hoon with one topping like fried egg or luncheon meat for S$2. It is affordable and very satisfying.

Nasi Lemak

There is the kind where you get to choose from an array of dishes and they charge accordingly, and there is the simplified breakfast version that is pre-packed in banana leaf with an assortment of ingredients, usually a generous serving of the fragrant rice that is cooked in coconut milk, together with roasted peanuts, deep-fried anchovies, fish and egg – all for under S$2.

Roti Prata

Another iconic Singapore breakfast staple is Roti Prata – an Indian flour-based pancake which comes with different fillings like cheese, onion, mushroom or egg. An Roti Prata ‘Kosong’ (no fillings) is less than S$1. Most people eat the prata by dipping it with curry, but we prefer to have it with sugar.