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