Kueh is one of the most popular food in Singapore. Traditionally, kueh was made in every home. But with changing times, kueh was losing its popularity, especially amongst the younger audience. However, many creative bakers were able to revive this industry by modernizing the traditional kueh. Made with glutinous rice flour, these bite-sized dessert foods should definitely be tried.
At first, kueh was made at home using simple ingredients and shapes. Now, kueh is available in a variety of colors, textures, and shapes. The base is made with glutinous rice flour that is steamed and ingredients such as fruits, coconut, sugar, and others are used as a filling. Kueh is a popular dessert in Singapore that is available in a variety of flavors, textures, and appearance. They are extremely different from western cakes, pastries and are mostly steamed. Over the years, kueh has changed greatly. To make it more eye-catching and attractive, they are made using different colors, shapes, and designs. The modern kueh varieties are widely available in Singapore. Below, we discuss these varieties in detail.
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Ang Ku kueh
Over the past few years, many bakers have given the traditional kueh a different look and flavor. Ang ku kueh is made with glutinous rice flour but did you know that it is available in eleven different flavors. These flavors include green tea, durian, coconut, and many others. They are also available in various colors and designs. What’s better? Ang ku kueh can be directly delivered to your doorsteps.
Kueh Salat
Kueh salat consists of a glutinous rice flour base and is topped with pandan custard. Sounds tasty, doesn’t it? Pandan leaves are one of the most common ingredients for kueh as it gives off vanilla and coconutty flavor. These leaves are often directly added or are separately used. Where the base for most kueh mainly consists of steamed glutinous rice, the topping can vary greatly. The topping is where most bakers have tried to give kueh salat that modern touch. Most of this traditional kueh is serve with ice cream and cookies.
Kueh Pancakes
Another great variation in traditional kueh is the kueh pancakes. The base and the filling can be both sweet and savory. The fillings range from cookie butter spread to chocolate and ice cream. Savory pancakes use ham, cheese, egg, and chicken filling. The flavors again vary greatly. Kueh pancakes are a must have option and you should definitely give this modern food a try.
Ondeh Ondeh Cake
A vanilla sponge base filled with gula melaka and coconut butter cream is a must have dessert. Ondeh ondeh cake makes use of three basic ingredients; coconut, gula melaka and pandan cream. The vanilla sponge base is made with glut in ousrice flour and pandan leaves. Pandan leaves are another common ingredient widely used for kueh. These leaves give that vanilla and coconut-like flavor to the base and whatever it is added into. Gula melaka or palm sugar is boiled either individually or with water to turn into a thick brown syrup. Butter cream is used as a filling and as a topping on the cake. Coconut flakes can be used in a variety of ways in the cake. It is either added into the butter cream or used separately to further enhance the flavor of the cake. This cake is a must try for people with a sweet tooth.
Kueh varieties have gained significance over the past few years in Singapore. These mini treats are a must have for anyone who loves desserts. What’s better is that most ingredients used in kueh are completely natural and organic. These ingredients are what makes these modern kueh desserts are a must have.
Source Url: kuehsingapore.blogspot.com
