Current Craving for some or all of the following...Kueh lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on topi of each other. Each layer is laid down and baked separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.
Kueh talam (tray cake) is a kueh consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf.
Kueh serimuka is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with
pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer.
Ban Jian Kway, or Peanut Pancake - As the name suggest. The traditional version is very thick. Thin varieties with various fillings are now popular
Kueh Ambon – slices of honeycombed pandan cake. (I personally call it durian cake, even though I know there is no trace of durian - my personal favourite!!!)
Kueh Tutu - Small, flat, white steamed cakes filled with orange-coloured sweetened shredded coconut or other ingredients, made using a mould with a scalloped pattern.
Ang Ku Kueh - A sticky flat oval Chinese cake, usu. red in colour, filled with green bean paste.
Seriously, been feeling ravenous since yesterday... Dunno what's wrong with me... I wanna eat these!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
