Almond flour

Cornstarch

Rice flour

Wheat flour

Pandan leaves are used only for decoration in Malay Kueh.

Pandan leaves add flavor, aroma and color to Malay Kueh.

Pandan leaves are primarily a source of protein in Malay Kueh.

Pandan leaves are only used in savory dishes, not in Malay Kueh.

Kueh Lapis is made by frying layers of dough in oil.

Kueh Lapis is prepared by mixing all ingredients and boiling them together.

Kueh Lapis is baked in an oven until golden brown.

Kueh Lapis is made by layering colored batter of rice flour, tapioca flour, sugar, and coconut milk, steaming each layer until set.

Coconut milk adds a spicy flavor to Malay Kueh.

Coconut milk has no impact on the flavor of Malay Kueh.

Coconut milk makes Malay Kueh taste sour and tangy.

Coconut milk enriches the flavor of Malay Kueh by adding creaminess, sweetness, and a coconut aroma.

Kueh Serimuka

Kueh bahulu

Kueh ardam

Kueh cincin

Rice flour is used as a sweetener in Malay Kueh.

Rice flour serves as a primary flavoring agent in Malay Kueh.

Rice flour acts as a primary binding agent and contributes to the texture of Malay Kueh.

Rice flour is mainly used for coloring Malay Kueh.

Fried with coconut flakes

Served cold with fruit toppings

Baked in an oven

Kueh Serimuka is typically prepared by layering steamed glutinous rice and a pandan custard.

agave nectar

honey

maple syrup

Palm sugar, granulated sugar, coconut sugar

Pepperoni slices

Chocolate sprinkles

Sour cream

Grated coconut, palm sugar, mung bean paste, pandan-flavored custard