Whether you are looking to honor your heritage, learn a new skill, or simply make a stunning, delicious treat, is an indispensable resource.
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.
Orange in the kueh universe belongs to the baked tapioca cake, Kuih Bingka Ubi . It is the color of a Malaysian sunset seen through the steam of a kopitiam. Unlike its steamed cousins, Bingka is baked until the top caramelizes into a golden-orange crust, while the inside remains dense, creamy, and slightly wobbly.
A popular Singaporean publisher specializing in food and lifestyle titles.
Ah Ma plucked pandan leaves from a pot by the window, tied them in knots, and dropped them into simmering water. The kitchen filled with a fragrance like vanilla and fresh grass. “Green is healing,” Ah Ma said. “And memory. Pandan grows wild, but its scent stays with you for life. Your mother’s hands smelled of pandan when she was small.”
: Covers 102 recipes from Malay, Chinese, Eurasian, and Indian traditions, including steamed and baked kueh lapis (the rainbow layer cake).
To meet mass-market demand, many commercial factories have turned to artificial colorings, chemical preservatives, and cheap substitutes (like white sugar instead of authentic palm sugar). This alters both the flavor profile and the nutritional integrity of the food. A Tool for Cultural Preservation
One of the greatest achievements of is its ability to translate a notoriously difficult, intuitive art form into precise, accessible instructions for the modern home cook. Demystifying "Agak-Agak"
Finding The Rainbow On Land And Sea (English Edition) - Amazon.de