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
