Tepung Pelita is a two layer kuih of santan and pandan custard, steamed in little banana leaf or pandan pots. They are uber popular and can be found in every Param throughout Ramadhan. So good to buka with it especially when served… More »
If you are a fan of apam, then this is a treat for you! Soft & fluffy apam steamed in rambai leaves, it gets colour and sweetness from the use of raw sugar and smoky aroma from rambai leaves. A delicacy from Negeri Sembilan. More »
In the Banjar language, ‘wadai’ means kuih and ‘kipeng’ means pieces. Wadai Kipeng is usually made during a festival by the Malay Banjar community. They get together and knead glutinous rice into little balls… More »
Somsom is an Asian version of Panna Cotta made out of rice flour custard and doused in gula melaka syrup. This dairy-free kuih is smooth and velvety, best eaten hot or cold. More »
So many wonderful things you can do with ubi kayu! This baked kuih has great aroma, taste with a light bouncy and chewy texture. So easy to make, get the kids involved too. More »
Serimuka is a two layered steamed kuih. The bottom half is set sticky glutinous rice while on top is a layer of green pandan flavoured set custard. It is mildly sweet and pairs well with most tea time beverages. More »
Kuih Cara Berlauk is a griddled bite-sized kuih topped with curried beef mince, chillies and fried shallots. The yellow colour comes from a little turmeric mixed in with the batter. It’s a delicious savoury cousin to Kuih Cara… More »
Kuih Bidaran, a cousin of the more popular Kuih Bom we think this kuih uses sweet potato mixed in with the glutinous rice flour. The result is a chewy, crispy ball with a natural sweetness. This is then stuffed with sticky and sweet… More »
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