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.
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.
These lovely blue sugar-free and gluten-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.
This classic sugar-free and gluten-free Ang Ku Kueh has its dark red colour from beetroot juice extract. It can be filled with peanut paste or mung bean paste. The skin is sticky, soft and chewy, making it a popular snack that can be enjoyed in the morning as breakfast or anytime of the day as a snack with coffee or tea.
Learn how to make Soon Kueh in this simplified step-by-step recipe. This Teochew steamed dumpling, also known as ‘cai kueh’ is a favourite local breakfast snack.