This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this Apom l...

[ad_1] Kuih muih - bite sized snacks⁣? ⁣ Happy Sunday, friends?. Kuih muih is a Malay word that usually means bite-sized snacks and they can be sweet or s

The original recipe is adapted from Travelling Foodies. But, I have modified the recipe and method to suit my tastes. Thank you to Travelling Foodies for sharing this amazing recipe. This kuih is so delicious.

At last, I made this kuih lapis (literally means layered cake) that I planned long time ago. I used to make the other version of kuih lapis...

Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!

This cassava cake is coated with shredded coconut. It's a Malaysian kuih recipe. It's sweet, dainty and delicious!

If you are not familiar with this snack, you'll probably wondering what is Kuih Pie Tee or "Top Hat". It is a very popular Malaysian Nyonya ...

This is an easy Kuih Bingka Ubi Kayu (or Baked Cassava Kuih) recipe, only a few simple ingredients are needed, no artificial flavoring and colouring are added.

I love eating Nyonya Kuih like Kuih Talam, Kuih Lapis, Seri Muka but it hard to come by especially here in PA, USA. I am able to buy it in NY but it just doesn't taste like the one from back home. One of my all time favourite is Kuih Lapis. I like eating it layer by layer. Diana and I made this yesterday and 'voila' it turn out pretty good. Our next kuih project will be Kuih Talam.

This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers on...

Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!

Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.

My journal as a Singaporean home baker and cook on tried and tested recipes.

Chinese New Year is a 15 day long celebration. Chinese people don't just wish for prosperity, they eat for it as well! Names of festive dishes have tonal puns for luck, prosperity and longevity.

This Steamed Pumpkin Kuih is very rich and flavourful. Besides the significant amount of pumpkin, fried dried shrimp and mushrooms are also added.

It's the time of the year again..... it's the last school term & as the end-of-year assessment is drawing near, we are scrambling to comple...

Wanna a slice of gluten free sweet and chewy Nyonya kuih? This is another blissfully easy and delicious Nyonya kuih recipe, Kuih Sago. Sa...

INTRODUCTION If you goggle images of Kuih Talam, the images that was presented may not necessary a green and white colour kuih talam. It can be brown and white, it can be savoury like talam berlauk…

White Sugar Cake 白糖糕 Recipe adapted from Nyonya Kuih Passion by Andrew Kow Ingredient A: 1 Tbsp yeast 100g cooked rice 1 Tbsp sugar 2 Tbsp of water (i added) Ingredient B: 350ml water 230g sugar 3 pandan leaves Ingredient C: 230g rice flour 200ml water Ingredient D: 1 1/2 Tbsp oil 1 tsp double action baking powder To Do: 1. Mix ingredient A and set aside for 1 day. 2. Mix ingredient B and cook until it is boil. Add ingredient C and leave to cool. Add ingredients A and set aside for another 18 hours. Remove pandan leaves. 3. Finally add ingredients D, Mix well and pour the batter into a 9 x 9 inches steaming tray. Steam for 20 minutes. Cool, slice and serve. **will share my tutorial pictures and my making process soon. ENJOY~ I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. ********

Is this not the most useful pictorial list of all the types of kueh we grew up eating?

Lama juga tak buat kuih seri muka, atau di Singapura dipanggil puteri salat. Orang2 peranakan juga ada kuih macam ni yang dipanggil pulu...

Cookbook author Dr Ong Jin Teong shares recipes for three traditional Nonya favourites. They have been adapted from his new book Nonya Heritage Kitchen – Origins, Utensils And Recipes.