Dessert

A classic and comforting Peranakan dessert soup featuring a rich coconut milk broth with colorful taro, sweet potatoes, and tapioca pearls.

Coconut milk · Water · Gula Melaka (palm sugar) · Salt

A fragrant variation of dodol infused with the aromatic essence of pandan leaves, offering a delightful green hue and a unique herbal sweetness.

Glutinous rice flour · Coconut milk (thick) · Palm sugar (gula melaka) · Pandan extract or juice

A simplified version of dodol that uses condensed milk for sweetness and quicker cooking time, while retaining a chewy texture.

Glutinous rice flour · Coconut milk (thick) · Sweetened condensed milk · Water

A classic, rich, and chewy glutinous rice cake dessert, slow-cooked to perfection. It's a labor of love, resulting in a sweet, caramel-like confection.

Glutinous rice flour · Coconut milk (thick) · Palm sugar (gula melaka) · Water

A creative twist on Bahulu, infused with fragrant pandan essence and rolled into delicate logs, offering a unique flavor and presentation.

Eggs · Sugar · All-purpose flour · Pandan extract

A simplified version of Bahulu using a muffin tin, offering a similar light and airy texture with a hint of sweetness, perfect for a quick treat.

Eggs · Granulated sugar · All-purpose flour · Baking powder

Traditional Bahulu, a delightful Malay sponge cake, baked in special brass molds to create its signature flower-like shape. It's slightly crisp on the outside and soft and airy within.

Eggs · Sugar · All-purpose flour · Cornstarch

A creative variation where the filling is a sweet, spiced grated coconut mixture instead of liquid palm sugar, offering a different texture and flavor profile while retaining the chewy exterior.

Glutinous rice flour · Pandan leaves · Water · Freshly grated coconut

A simplified version of the classic onde-onde, using pandan paste for color and flavor, and pre-shredded coconut for convenience. Still delivers the delightful sweet and chewy experience.

Glutinous rice flour · Pandan paste · Water · Gula melaka (palm sugar)

Soft, chewy glutinous rice flour balls filled with liquid palm sugar (gula melaka) and coated in freshly grated coconut. A classic Southeast Asian sweet treat.

Glutinous rice flour · Pandan leaves · Water · Gula melaka (palm sugar)

A creative twist on Kuih Tepung Pelita, incorporating the rich, caramel-like flavor of Gula Melaka (palm sugar) into the pandan custard base for a deeper, more complex sweetness.

Rice flour · Cornstarch · Coconut milk (thick) · Water

A simplified version of Kuih Tepung Pelita, using pre-made coconut milk and a quicker steaming method, ideal for when time is limited but the craving for this classic dessert strikes.

Rice flour · Cornstarch · Coconut milk (full fat) · Water

A traditional Malaysian dessert featuring a creamy, sweet pandan-flavored coconut milk custard topped with a savory, slightly salty coconut cream layer, steamed in banana leaf parcels.

Rice flour · Cornstarch · Coconut milk (thick) · Water

A creative twist on Kuih Akok, this version incorporates the rich, caramel-like flavor of Gula Melaka (palm sugar) for a deeper, more complex sweetness, complemented by the subtle aroma of pandan.

Eggs · Coconut milk · Gula Melaka (palm sugar), chopped · Pandan leaves

A simplified version of Kuih Akok, this recipe uses fewer ingredients and a quicker preparation method, ideal for those short on time while still capturing the essence of the original.

Eggs · Evaporated milk · Granulated sugar · Pandan extract

A traditional Malaysian sweet cake, Kuih Akok is made from a batter of eggs, coconut milk, sugar, and pandan leaves, baked until golden brown with a slightly chewy and custardy texture.

Eggs · Coconut milk · Granulated sugar · Pandan leaves

A creative twist on Kuih Keria, incorporating shredded coconut into the dough for added texture and flavor, then coated in a simple sugar glaze. This offers a different mouthfeel and taste profile.

Sweet Potatoes · All-purpose Flour · Shredded Coconut (unsweetened) · Egg

A simplified version of Kuih Keria, using mashed potato instead of sweet potato for a quicker preparation and more accessible ingredient. It's still deep-fried and coated in a sugar glaze.

Mashed Potatoes (cooked) · All-purpose Flour · Egg · Salt

A traditional Malaysian doughnut, made from sweet potato dough, deep-fried until golden, and coated in a rich Gula Melaka (palm sugar) syrup. This version emphasizes the authentic use of sweet potato and a classic palm sugar glaze.

Sweet Potatoes · All-purpose Flour · Egg · Salt

A creative twist on Kuih Koci, infusing the dough with pandan essence for a fragrant green hue and using a rich, liquid gula melaka syrup as part of the filling for an extra gooey center.

glutinous rice flour · pandan extract · water · salt