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