Peranakan cakes or kuehs/kuihs are bite-sized dessert snacks that have a long history since the 15th century in Southeast Asia. These traditional snacks come in different shapes, designs, colours and textures and commonly use local ingredients such as glutinous rice, pandan leaves, palm sugar (gula melaka) and coconut milk.
Kuih Ko Sui (Steamed Palm Sugar Rice Cake)
1sa 10 dk
Pulut Tai Tai (Steamed Blue Glutinous Rice)
2sa 35 dk
Steamed Tapioca Kuih
50 dk
Kuih Sago (Steamed Sago Cake)
1sa 20 dk
Pulut Inti (Glutinous Rice With Sweet Coconut)
50 dk
Wajik (Palm Sugar Glutinous Rice)
1sa 5 dk
Pulut Panggang (Grilled Rice Packets)
1sa 20 dk
Kuih Bingka Ubi (Baked Tapioca Cake)
1sa 40 dk
Agar-Agar Gula Melaka (Palm Sugar Agar-Agar Jelly)
4sa 20 dk
Kuih Bangkit (Melt-in-Mouth Coconut Cookies)
2sa
Kuih Ketayap (Crêpes With Sweet Coconut Filling)
20 dk
Serunding Udang Kering (Dried Shrimp Floss)
1sa
Inti Kelapa (Sweet Coconut Filling)
15 dk
