Kueh tutu is a small steamed rice cake — finely pounded rice flour pressed into a flower-shaped mould, filled with either crushed roasted peanuts sweetened with sugar or freshly grated coconut cooked with palm sugar, then capped with more flour and steamed until the exterior is soft and pillowy and the filling warm. Each cake […]

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Chè lam is a chewy, dense confection — glutinous rice flour cooked with malt syrup until it pulls into a thick, pliable mass, then mixed with roasted peanuts, ginger, and sesame, pressed into blocks, and cut into small rectangles or squares. The texture is sticky and substantial, somewhere between a soft candy and a rice […]

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