Kueh: A Sweet & Colorful

In Singapore, one of the most beloved cultural traditions is the making and sharing of kueh (also spelled as kuih). It's a variety of bite-sized snacks and desserts that are enjoyed across different ethnic communities. What Makes Kueh Special? Unlike Western cakes and pastries, traditional kueh is often steamed rather than baked, giving it a soft, chewy and slightly sticky texture. Many kueh recipes use ingredients like coconut milk, pandan, gula melaka (palm sugar), glutinous rice, and tapioca flour, creating flavors that are distinctly Southeast Asian. My favourite is the Kueh Lapis (Nine-Layer Cake): Its a colorful steamed cake made of layers of coconut milk and tapioca flour. We always love peeling and eating it layer by layer, it tastes best that way hahaha. For many Singaporean families, making kueh is a bonding activity that connects generations. Grandparents often teach their grandchildren the art of folding banana leaves, steaming cakes, and shaping dough by hand. During festive seasons like Chinese New Year, Hari Raya, and Deepavali, kueh-making becomes a cherished tradition.