A Guide to Nonya Kueh in Singapore

Cake, gâteau (French), torta (Italian), pastel (Spanish), kage (Danish) and of course, "kueh/kuih", the Malay term for cake that we all know and absolutely love.

(Ondeh ondeh - glutinous rice flour + Gula Melaka + coconut flakes)

If we are going all the way traditional, we should go transport all the way back to Malaysia, the country where it originated. The term kueh, is considerably a broad term that can describe as an array of cakes, cookies/biscuits, dumplings or pastries that is most commonly made of rice or glutinous rice flour/grain, coconut milk and sugar. Versions of the said delicacy varies from one country to another, from Malaysia, Singapore, Indonesia and its neighbouring countries, Vietnam, Thailand and Myanmar.

(Durian Salat - durian custard + glutinous rice)

I can honestly say that I have fallen in love with kueh. Helplessly and deeply. From enjoying them on my own, as well as being able to have learned the beautiful but definitely tedious craft of making them in pastry school, kuehs is just right up my ally. With my favourites, kueh salat, durian salat *drools*, pulut Hitam, just to name a few. The flavours and textures remind me of the Filipino desserts I grew up with loving. Similar in ingredients and techniques, these versions are still unique on its own. And thus inevitably pushes my imagination run wild as to the boundless possibilities of these timeless desserts.