Author: Eddie

Classic Melt-in-Your-Mouth Suji Cookies Recipe

There is nothing quite like the magic of a perfect Sugee Cookie. With their signature creamy-pale tops and a texture so delicate they practically dissolve the moment they hit your tongue, these traditional treats are pure nostalgia in a bite. This foolproof, metric-measured recipe updates a beloved classic, balancing rich, aromatic ghee with just the
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Gula Melaka Huat Kueh Recipe – Peranakan Fusion Prosperity Cake

This fragrant Gula Melaka Huat Kueh is a classic Nyonya steamed cake that “huats” beautifully with four even corners – symbolizing prosperity. The rich palm sugar syrup infused with pandan delivers that deep, caramel-like shiok-ness in every bite. Simple ingredients, but technique is key for the perfect bloom!

Blue Pea Kueh Lapis Sagu Recipe – Natural Peranakan Delight

Learn how to make soft and chewy Blue Pea Kueh Lapis Sagu with natural colouring from bunga telang and santan. This step-by-step Nyonya Recipe creates a beautiful layered kuih with rich coconut flavour and pandan fragrance – perfect for tea or celebrations. Imagine gently peeling back layer after layer of soft, chewy kueh, each revealing
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Kueh Ko Chee Recipe | Authentic Peranakan Steamed Coconut Kuih

Kueh Ko Chee is a nostalgic Peranakan steamed dessert featuring soft glutinous rice paste wrapped around sweet coconut filling – perfect for tea time in Singapore homes. Discover the authentic taste of Kueh Ko Chee (also known as Kueh Koh Chi), a traditional steamed glutinous rice cake with fragrant coconut filling. This bite-sized treat combines chewy outer
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Lemper Ayam Recipe – Glutinous Rice with Chicken Filling

Lemper Ayam is a beloved Indonesian snack (also popular in Malaysia/Singapore) featuring soft, fragrant glutinous rice encasing a savory, aromatic chicken filling, wrapped neatly in banana leaves and optionally grilled for a smoky finish. The rice is infused with coconut milk and aromatic pandan leaves during double-steaming, while the filling packs bold rempah flavours from
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