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 Piña Colada popsicles are the ultimate summer treat that’s not only naturally vegan and gluten-free, it’s super easy to make with just 4 simple ingredients. Or you can also make it non-alcoholic by just omitting the rum.
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.
Happy St Valentine’s Day! This Be My Valentine Vegan Jelly Bunny Bear uses 3 key ingredients, very easy to make, and is super cute!
Here’s a quick guide to make this rich and aromatic pandan coconut filling that you can use to make Nonya kueh and even use it as a filling for breads.
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 Pandan Kaya can be made as quick as 10 minutes (if using all coconut cream) or 25 minutes (using half coconut cream and half coconut milk which is less fattening). It has a beautiful green hue and flavourful aroma thanks to the pandan juice and coconut cream. Perfect on toast, cookies and cakes.