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)
1ч. 10 мин.
Pulut Tai Tai (Steamed Blue Glutinous Rice)
2ч. 35 мин.
Steamed Tapioca Kuih
50 мин.
Kuih Sago (Steamed Sago Cake)
1ч. 20 мин.
Pulut Inti (Glutinous Rice With Sweet Coconut)
50 мин.
Wajik (Palm Sugar Glutinous Rice)
1ч. 5 мин.
Pulut Panggang (Grilled Rice Packets)
1ч. 20 мин.
Kuih Bingka Ubi (Baked Tapioca Cake)
1ч. 40 мин.
Agar-Agar Gula Melaka (Palm Sugar Agar-Agar Jelly)
4ч. 20 мин.
Kuih Bangkit (Melt-in-Mouth Coconut Cookies)
2ч.
Kuih Ketayap (Crêpes With Sweet Coconut Filling)
20 мин.
Serunding Udang Kering (Dried Shrimp Floss)
1ч.
Inti Kelapa (Sweet Coconut Filling)
15 мин.
