With lots of hype and food trends through fusion or western delicacies, the traditional pastries, kueh kueh or dim sums of our parents and grandparents’ times are not usually at the forefront of our thoughts when looking for a mid-day snack.
This time round, let’s pay more attention to these time-honoured treats to ensure their continued presence in our culinary heritage.
Tau Sar Piah
Tau Sar Piah, a beloved traditional Teochew pastry, boasts two delightful flavours: sweet and salty. Encased in a thin, flaky biscuit skin, these pastries are filled with a rich and satisfying mung bean filling, offering a delectable treat for any occasion.
Steamed Kueh Lapis
“Lapis” translates to “layers” in Indonesian, and it refers to a delightful rice cake or pudding renowned for its chewy texture and lightness, making it a perfect snack. Variations include the colorful rainbow “kueh lapis,” which resembles jelly but has a sticky consistency, offering a unique and flavourful experience.
Lao Po Bing
“Lao Po” translates to “wife” in Chinese, and it aptly describes this delightful pastry characterised by its thin crust and generous filling. Featuring a delectable combination of winter melon, almond paste, and sesame, this Cantonese-style treat offers a harmonious blend of flavours and textures that is sure to satisfy any sweet tooth.
Bao Zi
“Bao Zi” features a soft, steamed outer bread layer enveloping a delectable filling, typically consisting of meat or other flavourful ingredients. Similar in texture to “mantou,” these Chinese steamed buns offer a satisfying and versatile culinary experience.
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