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Few years back, Owner Sharon fell in love with the traditional Peranakan Kueh. She did her research bit by bit to uncover the beauty of the traditional Kueh. .
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From a western culinary background, she faced many difficulties dealing with "real" ingredients. Unlike the western pastries which she could follow the recipes step by step for the ideal result, but traditional Kueh required more experience. To bring fore the best Kueh, she insisted of using the freshest ingredients from the market. .
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Example like the Ang Ku Kueh. Instead of using sweet potato flour, she brought fresh sweet potatoes, steamed and mashed them for the Ang Ku Kueh skin. Because every batch of sweet potato had different level of moisture, the moisture affected the texture of the skin. Without "potato moist-meter", she need to make every judgement by hand on experience. .
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Among all her Kueh, my favorite will be Kueh Salat!!! Till date, this is the BEST Kueh Salat! Glutinous rice steamed with daily freshly squeezed coconut milk. The natural blue color was from the bluepea flower (which is pretty expensive). The sweet steamed Pandan egg custard with lightly savory glutinous rice was THE perfection combination. .
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Sharon is still in R&D stage. So please your fullest support!!! .
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Peranakan Kheh .
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🏠: 11 Caven Road, Singapore 209848. .
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⏰: Daily from 1100H to 1700H. .
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☎️(for reservation): 6443 1213. .
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💰: found in their site, Peranakankheh.com