This was actually the reason why we headed to Niche Savoureuse for desserts — to try their Nyonya 3-Layered Kueh which seems to be served only on weekends.

Think of this as their twist to the Kueh Salat; the top layer is still Pandan Custard, while the middle lies a mix of tapioca, sweet corn, cream and coconut milk and the bottom is a layer of orange sweet potato kueh. The result was a pretty interesting twist; the top layer providing that familiar Pandan flavour without being overly sweet while the middle layer tasted pretty much of coconut milk though with a more fibrous texture due to the input of other ingredients. The bottom sweet potato adds a distinct sweetness to the Kueh which made it feel pretty natural as opposed to adding excessive amounts of sugar to the Pandan Custard layer. The only gripe was that the texture could be improved on; the Pandan Custard layer often fell off from the bottom two layers when cut, and the bottom layer could be a little bit more moist for a more coherent texture. Still, it is a very interesting twist to the Kueh Salat that works great if you are looking for something that is unlike the usual cake if in the area.