Kueh Dadar, is yet another popular ” nyonya kueh” snack which many of us grew up eating. Better known as “Kuih Ketayap” or simply “Kuih Tayap” this snack of Malay origin was part of the “3 for $1” assortment of kuehs available at pasar malam stalls especially at the raya bazaar during the Ramadan fasting month. While my mum would take the opportunity to shop and browse for new curtains, cushion covers etc, I would just “jalan jalan” along with her and my aunties munching on kueh dadar and other snacks. My cousins and I would deliberately choose different kuehs so that we would have a much larger range which we could share amongst ourselves than when we would be able to have it on our own. I remember fondly how we bellowed in exclamation, shouting at each other in our colloquial tongue “Eh, not fair lah! I also never eat so big piece from yours hor!” as we took turns to munch on each other’s kueh, screaming at each other for taking bites purportedly larger than what we had previously taken from the each other’s stash. All part of the fun of growing up!
Essentially a rolled up crepe with grated coconut filling cooked in coconut sugar, they are no longer available at that kind of prices anymore of course. In fact what one has to pay for these delectable morsels of sweet and rich kuehs have escalated so much especially over the last couple of years make me wonder if I should even buy them outside anymore. Yummilicious yes but wallet damaging… hence began my experimentation on making these kuehs on my own, starting with my favorite ondeh ondeh and my mum’s favorite kueh lapis. Unlike traditional peranakan or malay cooking which may ask for a wide variety of components especially in the making of the rempah, i.e. spice paste, nyonya kuehs usually require only a small handful of ingredients making them much more approachable. Hence I’d made a few videos as part of a tutorial guide for this lovely snack which I enjoy very much, in hope that you too like me, would begin your journey of making nyonya kuehs on your own.
Kuih Kosui are little steamed rice cakes with a fudge-like texture, characterised by the wonderful aroma and flavours of gula melaka. I’d made these together with Onde Onde last weekend because they share a common final procedure, i.e. to be rolled in grated coconut before serving. Moreover, both are rather easy and require little time to prepare. And of course, both include the liberal use of gula melaka, one of my favorite ingredients in the pantry.
One of the things which interest me the most about localised cuisines is the desserts which they have to offer. More often than not, the selection of sweet dishes available at a particular place reflects and mirrors the likes and preferences of the people there. The Japanese are noted for the art of 和菓子 wagashi making, which exudes a transcedental zen-like beauty in form, while in the Canton region of southeastern China as well as Hong Kong, sweet broths with an assortment of ingredients in the form of what the locals call 糖水 tong shuei are enjoyed, not only for their wonderful taste, but also the beneficial effects to health they are supposedly imbued with.
In Singapore and Malaysia, desserts take many forms, owing much to the amalgamation of cultures and heritage backgrounds of the various ethnicities living together. Likening a large melting pot, the culinary practices of various races and ethnic groups continually influence each other, creating a wide variety of dishes unique to this region. And Nyonya kuehs must surely be one of the most iconic amidst the vast repertoire of dishes in Straits cuisine. From Kueh Angku to Kueh Lapis, these peranakan sweets which bring together elements from various components like Chinese, Malay and even Thai cooking with an explosion of both colours and flavour. In Penang, apart from the standard spread available also in other parts of the region, one “kueh” variety seems to be found almost uniquely here and despite its simplicity, is much loved by the locals.
Alas the trip to Melaka was only a 2-day-1-night affair. With such a short time to make do with, I had to make the best out of it! Melaka, like Penang and Singapore are strongholds along the Straits of Malacca and thus custodians of the Peranakan culture. Melaka, having a longer developing history and slightly more leisurely set pace of life possibly mean that Straits Chinese heritage is much better preserved over there than here in Singapore, making it the ideal place to immerse oneself in the nyonya baba culture. And what better way to start with than food!