Nyonya kueh made the long way, in small daily batches
Blue-tinged glutinous rice under a firm pandan custard, steamed in one tray and cut to order.
Pandan dough balls filled with molten gula melaka, rolled thick in fresh grated coconut.
Nine steamed layers, pink and white, peeled one at a time the way you're supposed to eat it.
Soft red tortoise-shell skin over a slow-cooked mung bean filling, on a square of banana leaf.
Coconut steamed rice topped with gula melaka coconut, wrapped in a banana leaf pyramid.
Little steamed gula melaka cups, coated in grated coconut. Chewy, dark and not too sweet.
Thin pandan crêpes rolled around sweet coconut. Best eaten within the hour.
Baked tapioca cake with a burnished top and a soft, faintly chewy middle.
Whatever we've steamed that morning — five kinds, arranged for a table.
The same Malacca palm sugar we cook with, reduced with pandan. For your own kueh, or over ice cream.
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