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