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