From the category archives:

Dessert

Tang Yuan (Gluntinous Rice Dumplings)
Tang Yuan (Gluntinous Rice Dumplings) pictures (1 of 3)
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Contributor: Ho Siew Loon How
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time flies and we will be ushering 2010 in about 2 weeks. December has always been my favorite month with so many festivals like Christmas, New Year and Dong Zhi (冬至) festival. Dong Zhi or winter solstice has always been a very important event in the Chinese custom. It is also known as Tang Check by the Peranakan which means the arrival of winter. It signifies the longest night in the year. Tang Check is a very important day in the Chinese calender and some people celebrate it on a bigger scale than Chinese New Year. On this day, the Chinese will make Tang Yuan (汤圆) or Kuih Ee to signifies the arrival of winter and by eating this we will be a year older. In Chinese custom, this round shaped rice ball symbolizes togetherness and completeness of the family. This year Tang Check will be celebrated on 21 December…(get Tang Yuan recipe after the jump) Click to Read More →

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Kek Lapis (Indonesian Layer Cake)

by Nyonya Food on November 11, 2009 · 59 comments

in Cakes, Dessert

Kek Lapis (Indonesian Layer Cake)
Kek Lapis (Indonesian Layer Cake) pictures (1 of 5)
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My intern Siew Loon is back with yet another mouthwatering and decadent dessert recipe—Indonesia layer cake or kek lapis. This is not a Nyonya recipe but the exotic taste and inviting aroma of kek lapis is legendary and one of my favorites, and Siew Loon and I wanted to share it with you. Check it out!

I can still remember vividly how my friends and I used to look forward to the sweet delicacies served during the Lunar New Year. Our favourite is the Kek Lapis or Indonesian Layer Cake. As this is an expensive cake, we only get to eat it during very special occasion. As a passionate baker, I told myself that no matter what I must learn how to make Kek Lapis…(get Kek Lapis recipe after the jump)

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Kuih Kosui

by Nyonya Food on October 21, 2009 · 37 comments

in Dessert, Nyonya Kuih, Recipes

Kuih Kosui
Kuih Kosui pictures (1 of 4)
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I would like to introduce you to a new intern/contributor, my fellow Penangite Ho Siew Loon. Siew Loon is introduced through a mutual friend and is passionate about preserving and sharing the beautiful Nyonya cuisine; she is also a fantastic Nyonya kuih maker and an experienced baker (she makes a mean layer cake!)an area I am not particularly strong at. Please welcome Siew Loon to Nyonya Food and kindly leave her your warm comments! Thanks.

Thank you Rasa Malaysia for giving me the opportunity to be a guest writer on this wonderful blog.

Growing up in Penang where there is a strong Nyonya presence till today, nyonya kuih is a sweet delicacy that would always have a special place in my heart. It comes in different shapes, textures and colors. One of my favorite is the kuih kosui…(get kuih kosui recipe after the jump)

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Bubur Cha-Cha

by Nyonya Food on October 14, 2009 · 53 comments

in Dessert, Recipes

Bubur Cha Cha
Bubur Cha Cha pictures (1 of 4)
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Bubur Cha-Cha is probably one of the more well-known Nyonya desserts, so much so that they are commonly found in Hong Kong/Cantonese-style cafes. Even here in the United States, I can find it on the menu of some Asian cafes as Nanyang Bubur Cha-Cha or 南洋摩摩喳喳. Nanyang means “south of sea,” generally known as Southeast Asia in Chinese.

Each country in Southeast Asia has its own variation of this dessert—a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, etc., cooked in a sweet coconut milk base. Bubur cha cha is a colorful and sweet dessert, and is generally prepared during festive seasons in Penang, and a must have on Chap Goh Meh (the 15th and last day of Chinese New Year). My aunt loves making Bubur Cha-Cha; she is immaculate when it comes to the balance of colors and its presentation. She would make a pink color tapioca jelly to complement the yellow, orange, and purple color in her bubur cha-cha. To me, the tapioca jelly—chewy and stretchy in its texture—is the best part of it all, I love it more than the sweet potatoes and yam…(get Bubur Cha Cha recipe after the jump)

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