The Rainbow | Kueh Book

The book is printed on high-gloss paper that makes the steam look real. For visual learners, a QR code system links to 4K slow-motion videos showing how to slice a Kueh with a plastic oiled knife (to prevent sticking) without crushing the layers.

In The Rainbow Kueh Book , tradition meets technicolour. This lovingly crafted cookbook and cultural journey explores the vibrant world of kueh — Southeast Asia’s beloved bite-sized desserts and savouries — with a dazzling rainbow twist.

The yellow talam is simple: rice flour, coconut cream, sugar, and a pinch of salt. It is steamed in a shallow tray, then cut into diamonds. The texture is silky, almost custard-like, yet firm enough to hold its shape.

By focusing on a snack that is instantly recognizable to children in Singapore, Malaysia, and Indonesia, the book bridges the gap between historical heritage and modern childhood experiences. 2. The Cultural Icon: Understanding Kueh Lapis Sagu

Techniques for making every layer perfectly thin and distinct.

For the uninitiated, kueh refers to a broad category of traditional Singaporean desserts that are often colorful, sweet, and steamed or fried to perfection. These bite-sized treats are typically made from a combination of ingredients such as rice flour, sugar, and coconut milk, and are often infused with natural flavorings like pandan, gula melaka, or sesame seeds. Kueh is an integral part of Singaporean food culture, with many families having their own secret recipes passed down through generations.