Creates the soft, tender yield essential for kueh salat custards.
For the uninitiated, kueh refers to a broad category of traditional Southeast Asian desserts that are typically made from rice flour, sugar, and coconut milk. These bite-sized treats come in a stunning array of colors, shapes, and flavors, with some popular varieties including kueh pie tee, kueh chang, and kueh salat. Whether steamed, fried, or baked, kueh is often served as a snack or dessert and is an integral part of Singaporean food culture.
This award-winning book was born from a deep desire to document and share the rich cultural heritage of kueh, which are bite-sized snacks and desserts that are an integral part of the region's food culture. Far more than just a collection of recipes, it is a lyrical, insightful, and practical journey into the heart of a culinary tradition.
Understanding the ratios of rice flour, tapioca starch, and green bean ( hoon kueh ) flour to achieve the perfect q texture—the bouncy, chewy mouthfeel prized by connoisseurs. Iconic Recipes Featured in the Book the rainbow kueh book
Blue kueh is rare. In nature, blue is almost impossible to find in food. But the Rainbow Kueh Book has a trick: the bunga telang (butterfly pea flower). Steep these electric blue blossoms in hot water, and they yield a deep indigo dye that is both stunning and tasteless — a perfect canvas for flavor.
"The rainbow is not in the kueh. The rainbow is in the hands that make it."
The ultimate test of patience, requiring the baker to steam nine distinct, vibrant layers one by one. Creates the soft, tender yield essential for kueh
The volume organizes its chapters by technique and texture, taking readers on a progressive journey from simple pantry bakes to advanced, multi-layered masterpieces. 1. Kueh Lapis Sagu (Nine-Layer Rainbow Kueh)
"The Way of Kueh" is a comprehensive resource designed for both the curious eater and the dedicated home baker. Here’s a look at what makes this book so special:
(a steamed layer cake) to introduce children to local culture, food, and colors. Whether steamed, fried, or baked, kueh is often
Violet, the book says, is the color of mystery. It is the last color the eye sees before night falls. It contains both the warmth of red and the calm of blue. In kueh, violet reminds us that the rainbow is a circle — after violet comes red again. After the last bite of kueh, there is always the desire for another.
The steaming tray is placed in an active, roaring steamer. A single, precise ladle of colored batter is poured in.
(九层糕), translating literally to "nine-layer cake." In Peranakan and Malay communities, it is known as kueh lapis sagu (layered sago cake).