Peranakan cakes or kuehs/kuihs are bite-sized dessert snacks that have a long history since the 15th century in Southeast Asia. These traditional snacks come in different shapes, designs, colours and textures and commonly use local ingredients such as glutinous rice, pandan leaves, palm sugar (gula melaka) and coconut milk.
Kuih Ko Sui (Steamed Palm Sugar Rice Cake)
1hod. 10min.
Pulut Tai Tai (Steamed Blue Glutinous Rice)
2hod. 35min.
Steamed Tapioca Kuih
50min.
Kuih Sago (Steamed Sago Cake)
1hod. 20min.
Pulut Inti (Glutinous Rice With Sweet Coconut)
50min.
Wajik (Palm Sugar Glutinous Rice)
1hod. 5min.
Pulut Panggang (Grilled Rice Packets)
1hod. 20min.
Kuih Bingka Ubi (Baked Tapioca Cake)
1hod. 40min.
Agar-Agar Gula Melaka (Palm Sugar Agar-Agar Jelly)
4hod. 20min.
Kuih Bangkit (Melt-in-Mouth Coconut Cookies)
2hod.
Kuih Ketayap (Crêpes With Sweet Coconut Filling)
20min.
Serunding Udang Kering (Dried Shrimp Floss)
1hod.
Inti Kelapa (Sweet Coconut Filling)
15min.
