Made Durian Kuih Sarlat (Steamed Sticky Rice with Durian Custard) for my Valentine. This “kuih” is also known as “Durian Serimuka”. The slightly salty glutinous rice bottom complements the sweet durian topping. Here’s the RECIPE if you want to try it.

This is the the RECIPE for Gula Melaka Kuih Bingka Ubi/Baked Palm Sugar Cassava Cake. It’s fragrant and sweet - perfect with your cup of tea or coffee.

Kuih Cangkir is the Sarawak version of Kuih Kosui/Kuih Keswi. It is always has 2 flavors combined, Screwpine (Pandan) and Palm Sugar (Gula Apong). These are steamed in tiny Chinese tea cups. You can opt to steam it in a round/square cake pan. You can choose to have both flavors or either one on its own, if preferred.

Orh Kuih/Steamed Taro Cake is a favorite breakfast/teatime item. This savory taro/yam cake is a hit among taro/yam lovers. This version of Taro Cake is loaded with ingredients. It is flavorsome enough to eat on its own.

This is the the RECIPE for Pandan Kuih Bingka Ubi Kayu or Steamed Screwpine Cassava Cake. Usually steamed cassava cakes are yellow but this version has the added fragrance and color of the screwpine leaves. They go well with your morning cuppa or as a tea time treat.

Kuih Koci is a typical Peranakan/Malay sweet kuih made of sticky rice flour. The dough is used to wrap a palm sugar sweetened coconut filling, placed inside a banana leave parcel and then steamed. It is a delightful treat for breakfast or teatime. Here’s the RECIPE.