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.
This Red Glutinous Rice Wine Chicken 红糟鸡 is deceptively easy and quick to make. It tastes even better next day. Serve with mee sua or rice.
Pandan Coconut Ang Ku Kueh, a delicious traditional popular Chinese snack is made with pandan flavoured skin and pandan coconut filling. The fillings of ang ku kueh can range from the traditional sweet or savoury mung bean paste, peanut paste, yam paste, or pandan coconut paste.
This lychee rose basque burnt cheesecake has a distinctive tropical fruity and rose flavour and is best served chilled. It’s deceptively easy to make.
Basque burnt cheesecake by its name appears burnt and caramelised on the outside but is creamy and rich on the inside. It’s incredibly fuss-free easy to make with very simple ingredients.
Dadar Gulung, also known as Nonya Kueh Dadar is a thin and soft rolled crepe flavoured with pandan juice and coconut milk, encased with aromatic moist grated coconut infused with pandan and gula melaka, a type of coconut palm sugar.
This sugar-free mung bean paste is made of Monk Fruit Sweetener, making it a healthier filling for snacks such as ang ku kueh (红龟粿), crispy sesame ball (煎堆), mooncakes and other Asian and Chinese snacks.