Peranakan cuisine is well-known for its assortment of kuehs and sweet dishes, otherwise known as “chuchi mulot“. Most appropriately known as “palate cleansers” as many of these desserts, packed with much of their rich and sugary goodness break the monotony of the earlier main course dishes which are already imbued with much piquant flavours in spicy, savory and tang. The balance they provide brings about much contrast to the earlier dishes in a meal, and at the same time adding more experiential dimension and depth to the overall palate sensation, not to mention a resounding conclusion to an often hearty meal.
Bubor Cha Cha, Chendol and Pulot Itam, just to name a few, are some of the favorite chuchi mulots around, but my absolute “to cook the soonest and enjoy the fastest” so as to to curb that sweet tooth craving, has to be Pengat Pisang.
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