This must be an all-time favourite kueh among the Perankans (Nyonya) – Kueh Salat or Kuih Seri Muka by another name. Those that you get from shops are usually made with artificial green colouring to enhance the top layer. As for this recipe, I’ve used a lot of pandan (screwpine) leaves to get a deep […]
Category: Local Kueh
Nyonya Kueh Ku with Natural Pandan Flavouring and Colouring
Ang Ku Kueh, literally translated as “Red Tortoise Cake”, is traditionally red in colour as the name suggests, but food colouring additives are sometimes questionable. So I’ve decided to use natural colour from the pandan leaves instead. The dough is mainly made up of glutinous rice flour and sweet potato but there is another version […]
Kueh Rainbow Lapis Sagu in a Bundt Pan
Bundt pans are usually used for baking cakes in the oven but have you ever try steaming one instead? With this recipe you can make the traditional Kueh Lapis Sagu in a Bundt Pan. This will surely be a lovely and colourful rainbow show piece in any party spread. Due to the tall structure of […]