Known for their colorful interiors, this rich cake is popular in Sarawak

Apart from the flower piping, this biscuit can also be found piped in long rectangles

Light and fluffy, this pastry is best eaten fresh and warm

The use of glutinous rice in addition to it's triangular shape sets it apart from its more traditional cousin

A popular Raya biscuit that's not as pretty but just as delicious

This dish gets it's subtle roasted flavor from being cooked in a bamboo shoot over open fire

Usually an accompaniment to satay, it can also be eaten with just nasi impit (compressed rice)

This dish contains ~3 ingredients but takes up to 9 hours to cook!

This popular dish is known for its rich, yellow color derived from fresh tumeric.

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