Candlenut’s kueh salat is paired with young coconut sorbet and sprinkled with coconut cookie crumbs. Photo: Candlenut
Young bakers are giving the humble kueh a makeover with contemporary versions of these old-school Chinese, Malay and Peranakan cakes.
Over the past year, at least four kueh shops have sprung up. They include the four-month-old Kueh Garden in Jurong East Avenue 1, which offers 11 kinds of ang ku kueh in flavours such as durian and green tea. Then there is Peranakan Khek in Cavan Road, which opened in June last year, selling confections such as kueh salat (glutinous rice topped with pandan custard) and kueh bingka (baked tapioca cake). Chef-owner Sharon Low has also created kueh bulan, a glutinous rice kueh loaded with roasted pumpkin seed filling, candied wintermelon and toasted sesame seeds.
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