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