Category: Peranakan Nonya
Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam.
These pumpkin ang ku kueh filled with chestnut paste has a mild earthy sweet aroma and makes a perfect gluten-free, refined sugar-free, vegan-friendly snack.
This sweet potato kueh is made with tapioca flour, rice flour, fresh coconut and monk fruit sweetener, making it a great gluten-free and healthy afternoon tea snack.
The Kueh Ubi Kayu or Steamed Tapioca Kueh is mildly sweet local snack full of the aromatic coconut milk flavours, steamed very soft and springy, coated with fresh grated coconut and makes a delicious afternoon snack with tea or coffee.
This seafood dry mee siam requires no complicated steps. It is easy and quick to cook and sure to make an impression at the dining table.
These gluten-free and refined sugar-free pumpkin ang ku kueh are coloured with real fresh pumpkins and filled with the naturally sweet purple sweeet potatoes, making it a highly nutritious snack.