Kueh Koo 囍

Ideal for weddings, be it to be served at the tea ceremony or part of a dessert table, these cute round pieces are carefully crafted with a special kueh mould made for the occasion, smaller than the usual kueh koo merah, they make an excellent presence to mark the joyous occasion. An order consists of…

Kueh Koo Rainbow Ver. 1

Painting the world with colours of the rainbow. This was created with intention to be a fun twist to the conventional red versions, fondly called angku kueh or kueh koo merah. The minimum order is 12 sets of 7 colours making up 84 pieces for 168 dollars, and is only available for weekday orders from…

CNY ORDERS 2020

DONG DONG DONG QIANG! Hello all! Many of you have been making inquiries about kueh orders for Chinese New Year 2020. So here is the list of kuehs I will be offering for CNY 2020 orders during 17th Jan 2020 (Friday) to 2nd Feb  2020 (Monday). (1) Lapis sagu rainbow  – 58 dollars per tray…

Apom Balek Nyonya

Unlike the Chinese version which is prepared in a large pan before being cut into wedges, the Peranakan Apom Balek are individually crafted in a special mould that is also used for apom berkuah. It has a slight chewy texture and retains a slightly moist interior as the pancakes which are often spiked with durian…

Bengkah Ubi Kayu

Bengkah Ubi Kayu or Bingka Ubi Kayu is a traditional Malay-Peranakan baked cassava cake which is coveted for its ethereal aroma from the melange of coconut milk, eggs and grated cassava as well its soft yet chewy textures. We especially love the smokey flavours imparted from the slight browning developed on the top and side…

Pengat

Pengat is a rich sweet broth which is common amongst the Peranakans and Malay communities in our region, customarily served during traditional weddings as part of the “cuchi mulot” or what we could relate today as a “dessert table”. It can be enjoyed with apom berkuah or simply on its own. We have two versions…

Bubur Cha Cha

Also called “Bubor Cha-cheir” by the Peranakans in our region, Bubur Cha Cha is popular dessert in our region which many of us grew up eating. An assortment of root vegetables like taro and sweet potatoes cooked in coconut milk, it is a dessert that is symbolic of riches and abundance, including the sago balls…

Kueh Chara Pandan/Manis

Kueh Chara Pandan, sometimes known as kuih cara manis is yet another kueh we don’t commonly see outside anymore. Like all our kuehs, kueh chara pandan uses 100% naturally extracted pandan juice as well as fresh coconut milk in its making. It has a spongy yet chewy texture which makes it rather unique. Traditionally it…

Steamed Sakura Ebi Taro Kueh (樱花虾芋头糕)

More commonly known as Orh Kueh, is it also called kueh keladi kukos and is essentially a steamed taro cake. A popular favorite for breakfast and tea-time, the wholesome textures as well as the accompanying ingredients make it a simple meal on its own as well. Many traditional families have their own steam taro cake…

Abok Abok Sagu

A traditional kuih muih which can two classic forms, one individually made in banana cones and the one steamed in trays before being cut into pieces. We prefer the latter because it means that we can add freshly grated coconut within both the layers of sago pearls which had been naturally coloured with bunga telang…